WHITE-CURRANT JELLY.

1534. INGREDIENTS.—White currants; to every pint of juice allow 3/4 lb. of good loaf sugar.

Mode.—Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from 3/4 to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place.

Time.—3/4 hour to draw the juice; 1/2 hour to boil the jelly.

Average cost, from 8d. to 10d. per 1/2-lb. pot.

Sufficient.—From 3 pints to 2 quarts of fruit should yield 1 pint of juice.

Seasonable in July and August.