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French Currant Jelly

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Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

  • Red currants,two-thirds
  • White currants,one-third
  • Juice, 4 lbs.

Method

Mix one-third of white currants with two of red, and stir them over a gentle fire until they render their juice freely; pour it from them, strain and weigh it; for every four pounds break three of fine sugar into large lumps, just dip them into cold water, and when they are nearly dissolved boil

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