Ingredients
- one pound of sugar to one pint of juice
- one pound of sugar
- one pint of juice
Directions
Grather the currants when just ripe. Pick them carefully from the stem ; press them thoroughly with the hands and strain (without pressing) through a fiannel bag. One pound of sugar to one pint of juice. Put the juice into the kettle, and let it almost come to a boil ; skim several times and then put in the sugar. Boil rapidly a few minutes. This makes the fairest jelly, but the quantity is not so great as when the currants are heated before straining. — Mrs. Martin.
CRAB APPLE JELLY,
Put in to a kettle and cover them with water ; boil until they crack open ; strain thnugh a flannel bag. To each pint of juice, one pound of sugar ; boil hard fifteen minutes ; skim well. When done, put into glasses before it cools. — Mrs. Alice Garrett,
134 JELLY FOE MEAT EECIPES.