Ingredients
- one pound sugar
- one pint of juice
- a piece of muslin
Directions
Put them in a kettle and cover them with water. Let them boil till they burst, then strain them through a flannel bag.
PRESERVES. 207
To every pint of juice put one pound sugar. Boil hard for fifteen minutes. Skim well. When done put into glasses before it cools.
CURRANT JELLY. No. i.
Strip the currants from the stalk, then put them in a kettle and cook them until the juice is extracted, then boil the juice twenty minutes. Add one pound sugar (heat the sugar in a pan before adding it) to one pint of juice, and boil it five minutes longer. When done, if it is not perfectly clear, strain it while hot through a piece of muslin, and put it into glasses. It is just as well not to let it boil any more after the sugar has been added, but to let it stand and thoroughly dissolve.