Currant Jelly Recipe

He snuffs far off the anticipated joy,

_Jelly_ and ven'son all his thoughts employ.

COWPER.

Currant, grape, and raspberry jelly are all made precisely in the same

manner. When the fruit is full ripe, gather it on a dry day. As soon as

it is nicely picked, put it into a jar, and cover it down very close.

Set the jar in a saucepan, about three parts filled with cold water; put

it on a gentle fire, and let it simmer for about half an hour. Take the

pan from the fire, and pour the contents of the jar into a jelly-bag,

pass the juice through a second time; do not squeeze the bag. To each

pint of juice, add a pound and a half of very good lump sugar pounded,

when it is put into a preserving pan; set it on the fire, and boil it

gently, stirring and skimming it the whole time (about thirty or forty

minutes), _i. e._ till no more scum rises, and it is perfectly clear and

fine; pour it warm into pots, and when cold, cover them with paper

wetted in brandy.

Half a pint of this jelly dissolved in a pint of brandy or vinegar will

give you an excellent currant or raspberry brandy or vinegar.

_Obs._ Jellies from the fruits are made in the same way, and cannot be

preserved in perfection without plenty of good sugar. The best way is

the cheapest.