Black Currant Jam and Marmalade

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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No fruit jellies so easily as black currants when they are ripe; and their juice is so rich and thick that it will bear the addition of a very small quantity of water sometimes, without causing the preserve to mould. When the currants have been very dusty, we have occasionally had them washed and drained before they were used, without any injurious effects. Jam boiled down in the usual manner with this fruit is often very dry. It may be greatly improved by taking out nearly half the currant