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Jane Lymburner cookbook, Jan. 2, 1817
Page 53
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Currant Jelley Pick over the fruit but leave it on the stems, put into the preserving kettle and break it with a ladle or spoon and when it is hot squeeze it in a coarse linen bag until you can press out no more Juice, then weigh a pound of sugar to a pint of Juice then then heat the Sugar as hot as possible without dissolving or burning boiling the Juice five
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Currant Jelley Pick over the fruit but leave it on the stems, put into the preserving kettle and break it with a ladle or spoon and when it is hot squeeze it in a coarse linen bag until you can press out no more Juice, then weigh a pound of sugar to a pint of Juice then then heat the Sugar as hot as possible without dissolving or burning boiling the Juice five
Szathmary Culinary Manuscripts and Cookbooks
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