To Make Currant Raspberries Apples Or Goose Berry Jellie

This recipe hails from the early 18th century, around 1706, a period when preserves and jellied fruit confections were beloved treats in British households. These jellies reflected both the abundance of seasonal fruit and the growing accessibility of refined sugar. The process of clarifying sugar and patiently simmering fruit highlights the meticulous handiwork of cooks in an era before commercial setting agents. Gooseberries, currants, apples, and raspberries were all common garden fruits, making this recipe adaptable to the home orchard’s bounty. Recorded in a household manuscript, this jelly would have graced banquet tables or accompanied roasts as a tart-sweet relish.

Historically, the preparation called for a large brass or copper preserving pan, a sturdy wooden spoon, and hair sieves or fine linen for straining. Fruit was often boiled over an open hearth fire, demanding keen attention. Glasses referred to in the recipe were not drinking vessels but small glass molds or jars for setting and presenting the jellied fruit. A pitcher with a tightly fitting lid was used to slow-cook delicate fruits like raspberries in a water bath, while skimmers were employed to remove scum from the jelly during boiling.