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📝 Description
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🥘 Ingredients
White currants; to every pint of juice allow 3/4 lb. of good loaf sugar.
👨🍳 Method
Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from 3/4 to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's White-Currant Jelly this week, drawn to the simplicity and elegance of the process. I found the most delightful surprise came from the simmering step—placing the jar of currants in boiling water was a technique I hadn't encountered before, and it drew out a beautifully pure juice, free from any bitter pips. The resulting jelly was a clear, ruby-red gem, a testament to the patience and care required in classic preserving. This recipe is perfect for the modern home cook with a penchant for tradition, who enjoys the rhythm of simmering and skimming. The end result is a versatile condiment that elevates a simple cheeseboard or complements a roast. Store it away in small pots, and you'll have a taste of summer to enjoy on a cold winter's day.
