Ingredients
- two pounds of sugar
- a pound of sugar
- a pint of juice
Directions
Take the juice of red or white currants strained, boil it with sugar clarified first ; reduce it to jelly and put it into small glasses or moulds.
114 CANDIS8*
Raspberry jelly is made in the same manner* Use half a pound of sugar for a pint of juice.
CLASJfiQTTETS DE YEBJUS*
Take some ripe Siberian crab apples and pound them ; squeeze out the juice and let it stand till clear ; then let it simmer gently without boilitig till it jellies^ then put it into glasses or moulds. There must be two pounds of sugar for each quart of juice. Muscatelle grape jelly is made in the same manner.
CLAS£QUETS DE FEUNES.
Boil the plums with a little water^ and strain the juice through a tamis ; rub through all the pulp ; boil it with sugar^ the same quantity as the weight of the plums^ till it is a jelly^ and put it into moulds or glasses. All these clarequets must be covered with brandy papers first when quite cold^ and then leather tied over to exclude the air.
CONSERVES.