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Black Currant Jelly


Pick the currants from the stalks, wash and drain them. Mash them soft with a spoon, put them in a bag, and squeeze out the juice. To each pint of juice, allow three quarters of a pound of loaf-sugar. Put the juice and sugar into a preserving kettle, and boil them about ten minutes, skimming them well. Take it immediately out of the kettle. Put it warm into your glasses. Tie it up with brandy paper.

The juice of black currants is so very thick, that it requires less sugar and less boiling than any other jelly.


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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).

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