Ingredients
- a pound of loaf sugar
Directions
Wash the currants and drain them, mash them with the back of a spoon, put them in a jelly bag and squeeze it till all the juice is pressed out; to every pint of juice allow a pound of loaf sugar; put the juice and the sugar into a kettle and boil them twenty minutes, skimming all the while; pour it warm into glasses, and when cold tie it up with brandy paper. Jellies should never be allowed to get cold in the kettle. If boiled too long they will lose their flavor and become of a dark color. Strawberry, raspberry, blackberry, and grape jelly may be made in the same manner, and with the same proportion of loaf sugar.
Preserves, Jellies and Jams.