Home · Recipes · Historical Cookbook · Preserving and Drying Various Fruits

Redcurrant Jelly

4 servings

Ingredients

• 500 g raw, clear juice from freshly picked redcurrants
• 500 g grated and sifted fine sugar

Instructions

1. Crush the destemmed redcurrants and press them through a coarse, blanched, and dried cloth, taking care not to use too much at once so the juice extracts well.
2. Strain the juice through a straining cloth, let it sit until the next day, and pour it off clearly from the sediment.
3. Place over low heat and slowly sprinkle in the sugar, stirring evenly and constantly from the beginning.
4. As soon as all the sugar is incorporated, the juice should be just about to boil; quickly remove from heat, let it stand undisturbed for half an hour, remove any skin that forms, and fill into glasses.
5. After 48 hours, cover with paper soaked in rubbing alcohol or arrack and tie securely.

Modernized from a treasured 19th-century German cookbook.