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Currant Jelly


Pick currants from the stems and wash clean.

Put them into a kettle with a very little water and cook for ten minutes.

Strain through a flannel bag.

Use one pint of juice to one pint of sugar. Boil the juice fifteen minutes, add sugar and boil five minutes.

Pour into tumblers or jelly moulds, and when cold cover with paraffine.


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Things Mother Used to Make (1914).

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