Red Currant Jelly
- 1 pound of sugar
- White of an egg
- Currants
To a pint of juice take one pound of sugar; coddle your currants, then strain the juice through a flannel bag, and put it on the stove. First dissolve the sugar in the juice, with the white of an egg, scum it well, and let it boil gently till it is done. When you coddle your currants, place them in an earthen (made of clay) pot, cover them close, and stand them in a pot of boiling water for one hour. You may strain your jelly after it is cleared.
Submitted by Aug 27, 2009
15 min
30 min
45 min