Blackcurrant jelly from Cookbook for School and Home (1900): 1 kg blackcurrants are boiled with 1 liter water until cooked to pieces, strained, and the juice boiled with 1 kg sugar per liter into jelly, like redcurrant jelly.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 291 (falt i det fri)
Solbær er svært rike på naturlig pektin, så saften stivner lett til gelé uten tilsetning. Oppskriften viser til den forutgående ripsgeléen for selve innkokingen, en vanlig henvisningsteknikk i eldre kokebøker.
Cook down the berries
Boil the cleaned blackcurrants with the water until the berries are completely cooked to pieces.
Strain the juice
Strain off the juice and measure it.
Boil to a jelly
For each liter of juice, add 1 kg sugar. Continue cooking as for redcurrant jelly: bring quickly to a boil, skim and boil until the juice gels (drip test). Fill into clean glasses.
Sukkermengden er per liter silt saft (1:1). «Forøvrigt som ribsgelé» er utdypet til rask innkoking med skumming og dryppeprøve. Bruk rene, sterile glass.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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