New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-07-02
CTRR4NT JELLY.
HOW TO SPICE AND PRESERVE cuRRANrs'

HOW TO SPICE AND PRESERVE CURRANIS'
Tho season for currant Jelly has arrived. Inc
fruit should be hacked some time between June 'o
and Jnly 10 I'm the latitude Of New York, or a. 500"
as II IS thoroughly ripe bnt before IL mas nuns 'o
any great length Of time on the bushes i"' He''
coored Jelly Is Wade by mixing oncttiri Whi'7 cur
rants with twOthirds Of red. some h""S'N P'
take the trouble 10 put up red and whe c"rr'N' F"S
separatclv but This is hardly profitable. ana seems
q waste Of time for the favor of white curr'h' IelIy
is never quite aS rich rs that Of the red
selcc, good medium sized currants. The extremely
large cherry currant IS no better Tor Flly VA" Wv
ordinary variety If II Is good. II Is most ihPor
tant that the currants should be thoroughly ripe anu
that they be- gathered a dry day after some days
of dry weather. This fruit seems to have the power
of absorbing moisture rapidly that II 1t Is gathered
in the rain or Immediately after a season OF ram II
Will he found to have lost IA great dea' OF us
gelatinous character. and sometimes such IrW' IT,
fuses boil into jelly Look the ourrahtS over very
carefully removing any imperfect or deoayeu "ui''
and wash them IN Is no; strictly necessary I" stem
them. Put the currans without weighing them mo
stone lar with a close cover. set the jar In
large iron kettle containing warm water ana let thlS
water boil till the CurrantS are SOFT II "i'
take about thirty minutes. Remove them from '"'
fire. and br,i,e them a little with potat" ma'her
In the jar Then s. ain them through Il strong
crorSe iclly straIner OF cloth into large 'Hrthrn
bowl. Inc Juice that Fuil> lll"uEH NI'''" f''''''
will make the finest colorcd jelly. coarser l"ly
suitable for cake and pudding may BE- made from the
Juice that is squeezed out by the pressure OF the mana
or u jelly press. some authorities tell rs That the
Jelly will be much better and VIII leone much
better If the juice Is sci away over night III 'hr
cellar. II certainly does no harm t. do So but al
the same time If you anxious 10 b. through with
the work. Won NAV go on with perfect assurance.
all things else being right. that the jelly wi SIN
come and will be- just good, though 1t may
require longer boiling.
First measure the juice for the first quality OF
Jelly Allow a pound Of sugar to a pint Of juice.
spread the sugar on shallow pans aud put II In the
oven. but put tho juice in The whitst and cl"an"'i
porcelain sauccpans that you have. Let tie sugar
heat in the oven while the Juice Is coming u the
boiling point over the fire Let the Juice boil
steadily for twenty minutes after II once b~sln'.
Then add the heated sugar. Let il boil up after the
sugar Is added for three four minutes. Then test
IT by dropping few drops into ice-water or cooling
few drops in a spoon on Il block OF Ice II u
does not mix with the water but remains solid, or
If the drop, in the spoon 10 jelly. It Is done
skim of TIE froth when the jelly "comcs.7 remove
the Jelly from the fire and turn 1t a. quickly as
possible into jelly bowls. TAcy are better than
Jelly glasses brcansc they are opaque aud exclude
the ncht which is known t. De an Important
factor in the decomposition oil preserves or fruit fou
can cool portion II the Jelly IN a 'umher 10 test
II, purity and clcarncss pre-ervers 90 30 far
as TO strain their jelly after II Is boiled but ms J.
not necessary. II l.. however, very little trouble u
one Is possessed OF line >cotch-cap strainer. which
will certainly keep out any bits Of frotA or possible
Impurities in The sugar. let the Jelly become per
fccty cold and stand for least twelve hours IA
cool place before ealing up H. IN sptte Of all Your
care. the Jelly does not seem perfectly firm. II viii
b. benefited by putting glaSse, over II and S"tIAs
II in the hot sun for day or more But This -Aolld
not h.. necessary. A. soon Us the Jelly Is firm md
has rested sufficient time. Pres paper wet
In brandy closely over T. and seal # up with II
second plper using tie white 81 an cSs for mudac".
and brushing over Ire top Of ID" paper with the
Whit. Of an egg To- exclude pa" air. some house
keeper. els, put thin layer OF cotton waddiug over
the top of this rs We'll ~ all iher other kinds 81
preserves. The coar.cr jelly mad" from ihc juice
extracted hy pressure may br p,cd 10 u,e win meat,
bv boiling Two ounces 81 crushed cinnamon 10 haE
- every five pin's q juice. and adding on" ounce
Of whole cloves The bag ~ cinnamon ., removed
when the Jelly /, poured iu me bowl. bp' iA" cloves
look very pretty floating In tho jelly. In III other
particulars This Jelly is made exactly lih" the FIR,
quality Of Jelly. Il You do not like tA" flavor Of
sliced cnrrlni- have become . standard article Of
the preserve closet Allow wen pounds 81 rcd cur
rants. We'll washed ana ,tcmn"d, 10 half a pint ~
strong vinegar aud half pint 81 "'rran' juice. Add
three and hall pound, Of sugar ana BON thg whole
about hour or an hour and half STIR II often
that # does not burn. A''Hi ten minute, before
The currants removed from the nr- add two
ounces al powdered cinnamon and one ounce o.
Glove. Turn IA" mixture. when " his been sun.
GENTLY boiled into straight mariaad" jars and seal
II up like Jelly
Ir,.ervcd cnrrants are an old-tlme dainty. The
fruit for this purpose Is the large cherry cur
rant. a. Il doe, not contain 50 arg' proportion II
se,G. Talc seven pound, Of clrr'n''. wash, stem
look them over care" fl,. 10 reject al d"flNrd
or imperfect irut. ~ the" would ruin N" pr'-rrNc.
Make % syrup of seven pounds Of sugar and tir"c
pound. 81 cirrant juice. Hol Nh" ,Srup for three
.t"nrd rai-ns and cook rLen Tor from fifteen to
twenty minutes seal mp 3D." preserves In cans or
I'm small Stone pot. The can !, IA" cheapest and
most convenient. hrcan-" each can contains only
enough for a single service. VIII" In taking portion
from the stone pOi.. which much larger. the re-
mainCcr IS exposed to the Hight and more or less
disturbed.
\ delicious Jelly. which Is made IN exactly the
same way H. pnrc crraut Jelly, Is composed u two
thirds rcd currant juC" ana one thr black cap
raspberry Juice. A. rISpberrcS mny be found In thu
mlrkcis nj the SAME season as ciIrrlnt- this Jelly
may De easily made and VIII well repay trying