1864 - The Complete Confectioner, Pastry Cook and Baker

Red Currant Jelly

DDV CULINARY

Take three quarts of fine ripe red currants, and four of white;
put them into a jar, tie paper over the top,
and put them into a cool oven for three or four hours,
or else into a pan of boiling water;
when they are done, pour them into a jelly bag;
what runs out at first put back again;
do this until it runs fine and clear.
To each pint of filtered juice add one pound of loaf sugar
clarified and boiled to the ball:
mix the filtered juice with it, and reduce it to a jelly,
stirring it well from the bottom with a spatula.
What scum forms on the top take off with a skimmer,
put it into pots or glasses,
and when cold cut some pieces of paper to the size of the tops,
steep it in brandy, and put over it;
then wet some pieces of bladder,
put it over the top of the pot or glass, and tie it down.