Ingredients
- one pound sugar to one pint juice
Directions
1
Gather the currants when just ripe. Pick them carefully from the stem ; press them thoroughly with the hands, and strain (without squeezing) through a flannel bag. One pound sugar to one pint juice. Put the juice into the kettle, and let it come almost 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 cur- ^rants are heated before straining.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
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