2963—Black-currant Jelly

Take some very ripe black-currants: clean them; put them into the preserving-pan with half a glassful of water per two lbs. of fruit, and let them boil.

While this preparatory operation is in progress, the skins of the currants burst, and their juice flows into the pan. At this stage, transfer the fruit to a sieve lying on a bowl—a much simpler method than crushing and pressing them in a twisted towel.

Allow as many lbs. of sugar as there are quarts of juice; put this sugar into the preserving-pan; dissolve it, and cook it to the No. 2344, The Cooking of Sugar stage; thoroughly skimming the while. Add the black-currant juice, combined per quart with half pint of white-currant juice.

Move the utensil to the side of the stove for a few minutes, that the sugar may dissolve, and then cook the jelly on a fierce fire, carefully skimming the while, until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is almost reached.

Remarks: The object of adding the white-currant jelly is to modify the blackness of pure black-currant jelly.