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The New Zealand Railways Magazine, Volume 13, Issue 9 (December 1, 1938)

Red Currant Jelly

Red Currant Jelly.

Six lbs. red currants, 1 1/2 pints water, sugar. Wash the fruit thoroughly, remove the leaves but not the stalks and put it into a preserving pan with the water. Place over a very low heat and simmer gently until the fruit is cooked and all the berries pulped. Strain through a jelly bag and allow to drip for several hours. Weigh the extract, put into a pan, bring to the boil, boil for five minutes, add an equal weight of sugar. Stir until all the sugar is dissolved, bring to the boil, then cease stirring and allow to boil briskly for five to ten minutes. Test on a cold saucer for jelling. When the jelly is ready, skim, pour into hot, sterilised jars and cover immediately with waxed circles. Tie down when cold.