|Raspberry and Red Currant Jelly|
Put your currants in a stone jar, & set it in a pot of water over the fire until the juice is extracted, then pour the juice off in a kettle, and to a pint add a lb. of sugar & boil it 15 or 20 minutes.
About Red Currants
|1839 - The Good Housekeeper by Sarah Josepha Hale|
|1870 - Aunt Babbette's Cook Book|
|1889 - The International Jewish Cook Book by Florence Greenbaum|
Yield: About 4 Cups
- 27 Ounces of Raspberries, Washed
- 12 Ounces of Red Currants, Washed
- 1 Cup Water
- 3 Cups Granulated Sugar
- Place the raspberries and the red currants (stems and all) in a heavy-bottomed stock pot and add the water. Set over medium-high heat and bring to a boil. Stir freqently. Reduce heat to medium and cook for about 10 minutes, stirring frequently and pressing the currants to release their juice.
- Remove the fruit from the heat. Have ready a jelly-straining bag and rack or a fine-mesh sieve suspended over a bowl. Transfer the fruit to the strainer and allow the juice to drip out. While you can stir the fruit to release the juice, do not press on the fruit or the jelly will be very cloudy. See the photos of the jelly strainer below. When completely drained, you should have about 3 cups of juice.
- Mix together the juice and sugar and set on medium-high heat. Heat until the mixture reaches about 220º F. It should take about 15 minutes. Stir frequently. Remove from the heat as soon as it reaches 220º. Note: Getting to the gelling point can be very tricky. You can go from un-gelled to burned in a matter of seconds. Click here to help guide you as you learn how to do this properly.
- Version with Pectin:
- Mix together 3 cups of the fruit juice with 4 tablespoons of pectin. Bring to a boil over high heat.
- Add 3 cups of sugar and and bring back to the boil. Boil for one minutes, stirring constantly.