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Currant Jelly
Use the same proportions as in the preceding, only using all currants instead of currants and berries. This makes a darker, heavier jelly than the combination of currants and berries.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
Home › Canning and Preserving › Currant Jelly
Use the same proportions as in the preceding, only using all currants instead of currants and berries. This makes a darker, heavier jelly than the combination of currants and berries.