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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Cooking and preparation time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 lbs currants |
sugar |
1/2 cup water |
Directions:
1. Wash and pick over currants.
2. Heat in a large kettle with water until thoroughly heated through; mash with a potato masher and turn into a jelly bag to drip into container.
3. Measure resulting juice and add one pound of sugar to every pint of juice.
4. Boil about 20 minutes or until jelly reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
5. Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.
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