Chapter XXIII · Fruit-stews and Jams · No. 2969
Built upon: No. 2965Red-currant Jelly (Method A)
2969—Red-currant Jelly, Prepared Cold
Prepare the juice as directed under No. 2965, Red-currant Jelly (Method A). Add to it one lb. of icing-sugar per quart, and keep the whole in the cool for two or three hours, taking care to stir it frequently with a silver spoon in order to dissolve the sugar. Fill the pots and keep them uncovered for two or three days.
This done, cover them in the usual way, and set them in the sun for two or three hours per day for two days.
This jelly is as fragile as it is delicate, and should be kept in the dry.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2969, p. 826. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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