[2967—RED-CURRANT JELLY (Method C)]
Take the same quantities as above of white-currants, red-currants, and raspberries. Remove the currants from their stalks by means of a fork, and collect them in a basin; clean the raspberries, and allow twelve oz. of loaf-sugar per lb. of the fruit.
Dissolve the sugar in the preserving-pan with a little water and cook it to the [small-ball] stage; meanwhile skimming carefully.
Throw the currants and the raspberries into it; put the pan on the side of the fire for seven or eight minutes, that the juice may exude from the fruit; and then cook on a fierce fire, skimming very carefully the while, until the “[nappe]” stage is reached.
[2968—WHITE-CURRANT JELLY]
This is made from fresh, very ripe white-currants and two oz.
of raspberries per lb. of the latter. Any one of the three methods given above may be followed in its preparation, although Method C will be found to yield the clearest jelly.
[2969—RED-CURRANT JELLY, PREPARED COLD]
Prepare the juice as directed under No. [2965]. Add to it one lb. of icing-sugar per quart, and keep the whole in the cool for two or three hours, taking care to stir it frequently with a silver spoon in order to dissolve the sugar. Fill the pots and keep them uncovered for two or three days.
This done, cover them in the usual way, and set them in the sun for two or three hours per day for two days.