Select very ripe fruit; cut it into slices; peel and pip these, and throw them into a basin of fresh water.
Then put them into a preserving-pan with three and a half pints of water per lb. of quinces, and cook them without touching them. This done, transfer them to a sieve, and let them drain. Return the juice to the pan, together with twelve oz. of loaf-sugar per lb.; dissolve the sugar; and set the whole to cook on a fierce fire, meanwhile skimming with care, until the “[nappe]” stage is almost reached.
As soon as the jelly is cooked, strain it through a piece of muslin stretched over a basin; and by this means, a perfectly clear jelly will be obtained.
[2965—RED-CURRANT JELLY (Method A)]
Take some red and white currants, in the proportion of two-thirds of the former to one-third of the latter, and combine with them, per two lbs., three oz. of raspberries. Crush the three products together in a basin, and then press them in small quantities at a time, in a strong towel, in order to extract their juice. Put the juice in the preserving-pan, together with eight oz. of loaf-sugar per pint. Thoroughly dissolve the sugar, and set the [826] ]whole to cook over a very fierce fire; meanwhile skimming carefully—more particularly at first, until the “[nappe]” stage is reached.
N.B.—The yield of juice from red-currants equals about two-thirds or three-fourths the weight of the raw fruit.
[2966—RED-CURRANT JELLY (Method B)]
Take the same quantities of white and red currants, and of raspberries, as above. Carefully clean the fruit; wash it in cold water, and put it into the preserving-pan, with one wineglassful of water per lb.
Cook the whole gently on the side of the stove for ten or twelve minutes; transfer the fruit to a sieve, lying on a basin, and let it drain.
Put the juice into the preserving-pan, with twelve oz. of loaf-sugar per lb., and proceed with the cooking as before.