Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

CURRANT JELLY.

Mash the currants, and pass them through a splinter sieve, put the pulp on the fire, stir it with a spoon till it begins to boil, then strain the mass through a flannel bag to render the juice clear; measure it, and to a pint put one pound and a half of loaf sugar, and let it simmer very gently, till you see, by dipping a spoon or skimmer in the jelly, and again raising it, the jelly forms a web upon it, which, if simmered enough, will remain on the skimmer. Then take it off the fire, let it stand a few minutes till the scum has collected on the surface, remove it and put the clear fluid into pots. When quite cold, cut pieces of writing paper to the size of the brim of the pots, steep the paper in brandy and place it on the jelly.