DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 246

Strip the Currants from the stalks into a large jar, tie it over & put it into a large pan of hot water & let it boil for two or three hours till all the juice is extracted from the fruit, then strain it thro' a jelly bag. To every pint of currant juice add a pound of clarified sugar & boil it for about 10 minutes. A pint of the Red Currant juice added to the black jelly greatly improves the flavor. 
To make Red & Blk Currant Jelly CS Hobson
Red Currant Jelly without boiling Mrs Rigby
Gather the currants quite ripe & perfectly dry & warm from the heat of the sun Strip the fruit from the stalks & put it into a deep dish either in the oven or in water Let it remain so long in as the juice will run freely. Squeeze the currants thro' a coarse cloth, & to every pound of juice add a pound of finely sifted loaf sugar put the sugar on the plates to be made hot in the oven, that it will all but melt At the same time have ready your juice boiling hot, but not to bubble, then stir into it by degrees the sugar. It is

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Strip the Currants from the stalks into a large jar, tie it over & put it into a large pan of hot water & let it boil for two or three hours till all the juice is extracted from the fruit, then strain it thro' a jelly bag. To every pint of currant juice add a pound of clarified sugar & boil it for about 10 minutes. A pint of the Red Currant juice added to the black jelly greatly improves the flavor. To make Red & Blk Currant Jelly CS Hobson Red Currant Jelly without boiling Mrs Rigby Gather the currants quite ripe & perfectly dry & warm from the heat of the sun Strip the fruit from the stalks & put it into a deep dish either in the oven or in water Let it remain so long in as the juice will run freely. Squeeze the currants thro' a coarse cloth, & to every pound of juice add a pound of finely sifted loaf sugar put the sugar on the plates to be made hot in the oven, that it will all but melt At the same time have ready your juice boiling hot, but not to bubble, then stir into it by degrees the sugar. It is