4991 Redcurrant Jelly

Cold Method

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the juice by squeezing the crushed fruits through a strong cloth as indicated for Redcurrant jelly, Method 1. Add to this juice 1 kg ( lb) icing sugar per 1 litre ( pt or U.S. cups) juice taking care to mix thoroughly together with a silver spoon to ensure that the sugar is dissolved.

Fill the jelly into pots and allow to remain uncovered for 2–3 days. Cover in the usual manner and place where they will be exposed to direct sun for 2–3 hours each day for 2 days.