Home › The Waldorf Kitchen › Black Currant Jelly

Black Currant Jelly

Pick the currants and pass them through a cane sieve, thus obtaining all the juice. Put the juice in a preserving-pan, boil it up, and then strain it through a fine hair-sieve. Weigh, return it to the preserving-pan, and for every three pounds of currants put in two and a half pounds of sugar that has been boiled down to a strong blow degree; skim the liquor and boil quickly till reduced to a jelly that will drop from the spoon in a kind of congealed state, then turn it into small glass jars. Cut some round pieces of white paper that will fit inside the jars, dip them in brandy and lay one carefully in each. Soak some bullock's bladder in water until it becomes elastic and can be easily stretched, then fit a small piece of it tightly over each jar, and tie firmly around the edges with strong twine. Keep the jars of jelly in a dry cupboard till wanted.