Red Currant Jelly

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Juice of red currants, 3 lbs.
  • juice of White currants, 1


With three parts of fine ripe red currants freshly gathered, and stripped from the stalks, mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely; then turn them into a fine hair-sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin or a jelly-bag; weigh it, and then bo