Red currant jelly

1 servings

Ingredients

Quantity Ingredient
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0
Rosendale Press Ltd, 140 Rosendale Road
London SE21 8LG
METRIC/IMPERIAL
450 eaches G/1 lb red currants
150 eaches Ml/1/4 pint water
Sugar 9509182 5 3
Take the fruit from the stalks, wash and put into a preserving pan with
The water. Simmer the fruit to a pulp.
U.S.
1 pounds (2 pints)

Directions

SOURCE: WILD GAME COOKING

FIRST PUBLISHED IN GREAT BRI

⅔ c

Put the pulp into a muslin cloth, over a preserving pan or large bowl and allow the liquid to drip into the pan for some hours. Measure the juice produced and add 450 g/1 lb (2¼ cups) of sugar for every 600 ml/1 pint 2 ½ cups) of red currant juice. Boil until set point is reached, then pour into small pots and seal.

Submitted By SALLIE KREBS On 03-11-95

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