Ingredients
- one pound sugar to every pint
- one pound of sugar
Directions
1
Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water (when it does not mingle with the water it is done), rinse glasses in cold water before pouring in the jelly, to pre- vent sticking. The pulp may be sweetened and used for sauce.
2
CURRANT JELLY — Black, Bed, or White
3
Let fruit be very ripe and picked clean from stems ; bruise and strain, and to every pint of juice add one pound of sugar. All jellies are made in this way.
4
Preserves, Jellies and Jams.
By Sterrett, Laura C ·
Recipe sourced from
internet_archive