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Black Currant Jelly

Black Currant Jelly may be made as above with the exception of adding a little water to the fruit when first put on, otherwise the syrup would be too thick.

RED CURRANT JELLY No. 2 (Without Cooking) Crush currants without stemming and squeeze through a coarse cloth. Weigh, instead of measuring juice, and allow a pound of sugar for each pound of juice. Stir together with the hand till sugar is smoothly dissolved. Place in glasses and let stand in window where hot sunlight may shine on them through glass for at least five days. Cover and keep in cool, dry place.

BAR-LE-DUC (Imitation of the Imported Jam or Jelly) 1. Add one-fifth part of currants (by weight) to red raspberries. Crush and strain currants and weigh again, this time with the raspberries, fruit separated by paper. Add three-quarters pound of sugar for each pound of the second weighing of fruit and juice and simmer, then boilskimming-for twenty-five minutes, when add the raspberries (uncrushed) and boil until the juice jells (in about fifteen minutes), then remove and seal well while hot. 2. Boil together five minutes two-thirds measure of sugar (as two pints) to one of cold water.

Measure the syrup resulting and when again boiling add to it equal measure of strained red or white currant juice. When this jells add seeded garden currants which have been carefully opened with fine sharp wooden blade or a quill. If the measure of syrup is one pint add one pint currants; if a quart, then a quart of currants and so on. Let boil up once when remove; pour into jars and set (uncovered) in a dark, dry, and cool place for five or six days, then seal. The currant juice is sometimes omitted, only the sugar syrup and fruit used. The currants, if red, should be pale in colour.