Ingredients
- one pint of currant juice add one pound of granulated sugar
- one-half pint glasses of jelly
- one pound of granulated sugar
Directions
1
To one pint of currant juice add one pound of granulated sugar, stir the juice very slowly into the sugar until the sugar is dissolved, then let it stand twenty-four hours and it will be stiff jelly. Tie it with paper dipped in brandy, and set it in the sun. Half a bushel of currants makes twenty-two and one-half pint glasses of jelly.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
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