Ingredients
- 3 pints rhubarb juice
- 9 pounds sugar
- 6 pounds black currants
Directions
1
Prepare rhubarb as for jelly, and take 3 pints rhubarb juice. Put it in a preserving kettle with 9 pounds sugar, stir till it boils then add 6 pounds black currants, and boil for 15 minutes or until the currants are tender. Seal in small jars.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
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