White-Currant Jelly

Thumbnail of White-Currant Jelly recipe

To twelve pounds of ripe white currants add a quart of water; bruise and scald the fruit in the preserving-pan; press out the juice, and to every pound add one pound of fine loaf-sugar; boil over a sharp fire, with the pan scarcely half full in order that the jelly may not be on long enough to gain colour. This jelly is never very bright.

No. 997