Ingredients
- one pound of loaf sugar powdered--boil it fifteen
Directions
1
Pick full ripe currants from the stem, and put them in a stone pot; then set it in an iron pot of water--take care that no water gets in: when the currants have yielded their juice, pour them into a jelly bag--let it run as long as it will without pressing, which must be reserved for the best jelly; you may then squeeze the bag to make inferior kind. To each pint of this juice, put one pound of loaf sugar powdered--boil it fifteen or twenty minutes--skim it clean, and put it in glasses; expose them daily to the sun to prevent fermentation.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg