Chapter XXIII · Fruit-stews and Jams · No. 2966
2966—Red-currant Jelly (Method B)
Take the same quantities of white and red currants, and of raspberries, as above. Carefully clean the fruit; wash it in cold water, and put it into the preserving-pan, with one wineglassful of water per lb.
Cook the whole gently on the side of the stove for ten or twelve minutes; transfer the fruit to a sieve, lying on a basin, and let it drain.
Put the juice into the preserving-pan, with twelve oz. of loaf-sugar per lb., and proceed with the cooking as before.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2966, p. 826. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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