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