Currant Jelly without Cooking

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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To make currant jelly by the cold process follow the first rule for jelly as far as dissolving the sugar in the strained juice. Fill warm, sterilized glasses with this. Place the glasses on a board and put the board by a sunny window. Cover with sheets of glass and keep by the window until the jelly is set. The jelly will be more transparent if the juice is strained through the flannel bag. Jelly made by the cold process is more delicate than that made by boiling, but it does not keep quite so well.

Or, wash and mash currants well, let stand a little while and strain. Place juice in stone jar and place in the coolest part of cellar for 24 hours. Remove scum from top, strain and to 1 pint of juice add 1 pint sugar; stir until sugar is dissolved. Put in glasses and seal. In 24 hours you will have a perfectly transparent jelly. No heat is required.