Black Currant Jelly Recipe

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.

GOOSEBERRY JELLY

Cut the gooseberries in half, (they must be green) and put them in a jar closely covered. Set the jar in an oven, or pot ?lled with boiling water. Keep the water boiling round the jar till the gooseberries are soft, take them out, mash them with a spoon, and put them into a jelly bag to drain. When all the juice is squeezed out, measure it, and to a pint of juice, allow a pound of loaf-sugar. Put the juice and sugar into the preserving kettle, and boil them twenty minutes, skimming carefully. Put the jelly warm into your glasses. Tie them up with brandy paper.

Cranberry jelly is made in the same manner.