Cherries in Currant Jelly

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 2 qts. currant juice
  • 8 lbs. sugar
  • 2 qts. stemmed and pitted cherries

Method

Wash, mash and cook slowly at first as many currants, with stems, as will make 2 quarts of strained juice. Let juice come to a boil, add sugar and skim; add cherries and cook slowly and steadily from 10 to 15 minutes. Pour in jelly glasses, cover and keep in a dry, cool place.