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Currant Jelly


Currants should not be over ripe. Equal parts of red and white currants or currants and raspberries make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if filthy wash and drain them but do not stem them. Mash them in a porcelain kettle, with wooden pestle without heating as that makes the jelly dark. Let them drain in a flannel bag over night. Do not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthern dish in the oven. Stir it often to prevent burning: boil the juice twenty minutes and skim thoroughly. Add the hot sugar and boil from three to five minutes or till it thickens on a spoon when exposed to the air. Turn at once into glasses and let them remain in the sun several days then cover with paper dipped in brandy and paste paper over the tops of the glasses. One who is authority on this subject recommends covering with melted paraffine, or putting a lump of paraffine in the jelly while still hot. After draining the juice, the currants may be squeezed and a second quality of jelly made, it may not be clear but will answer for some purposes.


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My Pet Recipes, Tried and True (1900).

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