Cherries in Currant Jelly

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 2 qts. currant juice
  • 8 lbs. sugar
  • 2 qts.


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.