Currant and Raspberry Jelly

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 4 quarts currants
  • 4 pints raspberries
  • Sugar

Method

Select the cherry currants. They should not be over-ripe nor gathered after a rain. Pick over the fruit, but do not take the stems from currants. Mash the fruit, using wooden potato masher. Cook slowly until currants are nearly white. Strain. Take equal parts of sugar and juice. Boil five minutes, add heated sugar and boil three minutes. Skim, and pour into glasses. Cover and keep cool and dry.