TO MAKE CURRANT JELLEY.
The following recipe may be found useful at the present season:
Reduce the berries to juice by simmering them over a fire or in an oven.
For every pint of currant juice mix three quarters of a pound of loaf sugar with half a pint of water.
Let the water and the sugar boil together about twenty minutes, stirring the mixture all the time.
When it acquires the consistency of barley water, which may be known by dropping a little on a cold plate.
Then put the currant juice into another pan, and when it boils mix the candy or syrup with it.
Let the whole boil together, as fast as possible for twenty minutes.