Currant Jelly, two recipes
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Currant Jelly.
Select currants that have been freshly picked and are not too ripe. If they are sandy, wash the,, but do not stem. Mash a small quantity at a time in a stone jar, with a potato masher, squeeze through a flannel bag, then strain again without squeezing, that the liquor may be perfectly clear. Turn the liquid into a porcelain-lined kettle, stand over a brisk fire. Put the sugar into earthen basins, and put in the oven to heat. Boil the juice twenty minutes after it begins to boil, then stir in hastily the hot sugar, and stir until the sugar is dissolved - no longer. Skim thoroughly, bring it quickly to a boil again, and boil two minutes. Dip the tumblers into hot water, fill them with the boiling liquid, and stand away for twenty-four hours to jelly. If it is not then sufficiently jellied, cover the tumblers with common window glass and stand in the sun several days. Then cover with tissue paper, as directed for all berry jelly.
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Currant Jelly (No. 2).
Currants should not be over-ripe, nor gathered after a rain, as then they are too watery. In New England currants are in the best condition about the tenth of July. Equal parts of red and white currants, or currants and raspberries, make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if gritty wash and drain them, but do not stem them. Mash them in a porcelain-lined kettle with a wooden pestle, without heating, as that makes the jelly darker. Let them drain in a flannel bag over night. Do not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthen dish in the oven. Stir it often to prevent burning. Boil the juice twenty minutes, and skim thoroughly. Add the hot sugar, and boil from three to five minutes, or till it thickens on a spoon when exposed to the air. Turn at once into glasses, and let them remain in the sun several hours.
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Currant Jelly.
Select currants that have been freshly picked and are not too ripe. If they are sandy, wash the,, but do not stem. Mash a small quantity at a time in a stone jar, with a potato masher, squeeze through a flannel bag, then strain again without squeezing, that the liquor may be perfectly clear. Turn the liquid into a porcelain-lined kettle, stand over a brisk fire. Put the sugar into earthen basins, and put in the oven to heat. Boil the juice twenty minutes after it begins to boil, then stir in hastily the hot sugar, and stir until the sugar is dissolved - no longer. Skim thoroughly, bring it quickly to a boil again, and boil two minutes. Dip the tumblers into hot water, fill them with the boiling liquid, and stand away for twenty-four hours to jelly. If it is not then sufficiently jellied, cover the tumblers with common window glass and stand in the sun several days. Then cover with tissue paper, as directed for all berry jelly.
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Currant Jelly (No. 2).
Currants should not be over-ripe, nor gathered after a rain, as then they are too watery. In New England currants are in the best condition about the tenth of July. Equal parts of red and white currants, or currants and raspberries, make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if gritty wash and drain them, but do not stem them. Mash them in a porcelain-lined kettle with a wooden pestle, without heating, as that makes the jelly darker. Let them drain in a flannel bag over night. Do not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthen dish in the oven. Stir it often to prevent burning. Boil the juice twenty minutes, and skim thoroughly. Add the hot sugar, and boil from three to five minutes, or till it thickens on a spoon when exposed to the air. Turn at once into glasses, and let them remain in the sun several hours.
