For each pound of currants take fourteen ounces of good sugar, in fine powder; bruise part of the fruit with a small portion of the sugar, und put it first into the preserving-pan, that the juice may flow from it sufficiently to prevent the remainder from being burned; it should be placed over a very gentle fire, and stirred constantly until it has yielded moisture enough for this. All the fruit and sugar may then be added, and the whole (well mixed and stirred) boiled from ten to fifteen minutes, or until it jellies strongly in falling from the skimmer. Some fruit will require less time, and some rather more.
To each pound of currants, stripped from stalks, 14 ozs. of sugar: 10 to 15 minutes.
With three parts of fine ripe red currants freshly gathered, and stripped from the stalks, mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely; then turn them into a fine hair-sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin, or a jelly-bag; weigh it, and then boil it fast for a quarter of an hour; add for each pound, eight ounces of sugar coarsely powdered, stir this to it off the fire until it is dissolved, give the jelly eight minutes more of quick boiling, and pour it out. It will be firm, and of excellent colour and flavour. Be sure to clear off the scum as it rises both before and after the sugar is put in, or the preserve will not be clear.
Juice of red currants, 3 lbs.; juice of white currants, 1 lb.: 15 minutes. Sugar, 2 lbs.: 8 minutes.
An excellent jelly may be made with equal parts of the juice of red and of white currants, and of raspberries, with the same proportion of sugar and degree of boiling as in the foregoing receipt.
(Norman Receipt.) Strip carefully from the stems some quite-ripe currants of the finest quality, and mix with them an equal weight of good sugar reduced to powder; boil these together quickly for exactly eight minutes, keep them stirred all the time, and clear off the scum as it rises; then turn the preserve into a very clean sieve, and put into small jars the jelly which runs through it, and which will be delicious in flavour, and of the brightest colour. It should be carried immediately, when this is practicable, to an extremely cool but not a damp place, and left there till perfectly cold. The currants which remain in the sieve make an excellent jam, particularly if only part of the jelly be taken from them. In Normandy, where the fruit is of richer quality than in England, this preserve is boiled only one minute, and is both firm and beautifully transparent Currants, 3 lbs.; sugar, 3 lbs.: 8 minutes.
Mix one third of white currants with two of red, and stir them over a gentle fire until they render their juice freely, pour it from them, strain and weigh it; for every four pounds break three of fine sugar into large lumps, just dip them into cold water, and when they are nearly dissolved boil them to a thick syrup; stir this without ceasing until it falls in large thick white masses from the skimmer; then pour in the currant juice immediately, and when the sugar is again dissolved, boil the whole quickly for five minutes, clear oft the scum perfectly, pour the jelly into jars or warm glasses, and set it in a cool place.
Red currants, two thirds; white currants, one third; juice, 4 lbs.; sugar boiled to candy height, 3 lbs.; jelly boiled: 5 minutes.
A flavouring of raspberries is usually given to currant jelly in France, the preserve being there never served with any kind of joint, as it is with us.