Ingredients
- 1/4 pint of water
- 3 pints to 2 quarts of fruit should yield a pint of juice
- 2 quarts of fruit should yield a pint of juice
- a pint of juice
- one hand
Directions
1531. INGREDIENTS.--Black currants; to every pint of juice allow 1/4 pint of water, 1 lb. of loaf sugar.
_Mode_.--Strip the currants from the stalks, which may be done in an expeditious manner, by holding the bunch in one hand, and passing a small silver fork down the currants: they will then readily fall from the stalks. Put them into a jar, place this jar in a saucepan of boiling water, and simmer them until their juice is extracted; then strain them, and to every pint of juice allow the above proportion of sugar and water; stir these ingredients together cold until the sugar is dissolved; place the preserving-pan on the fire, and boil the jelly for about 1/2 hour, reckoning from the time it commences to boil all over, and carefully remove the scum as it rises. If the jelly becomes firm when a little is put on a plate, it is done; it should then be put into _small_ pots, and covered the same as the jam in the preceding recipe. If the jelly is wanted very clear, the fruit should not be squeezed dry; but, of course, so much juice will not be obtained. If the fruit is not much squeezed, it may be converted into a jam for immediate eating, by boiling it with a little common sugar: this answers very well for a nursery preserve.
_Time_.--About 3/4 hour to extract the juice; 1/2 hour to boil the jelly.
_Average cost_, from 8d. to 10d. per 1/2-lb. pot.
_Sufficient_.--From 3 pints to 2 quarts of fruit should yield a pint of juice.
_Seasonable_.--Make this in July.