Red Currant Jelly Recipe

Berries for jelly must be picked when the weather is dry. Pick them

over, taking out all leaves, etc., put them in the kettle and mash them

a little to get enough juice to keep them from burning; stir constantly,

and as soon as hot wring them dry through a cheese cloth. Measure the

liquid and to every pint of juice allow one pound of sugar. Put the

juice on the fire and boil fifteen minutes, then add the sugar and boil

fifteen minutes more, skimming thoroughly. Pour into glasses while hot;

let them stand until the next day and cover. Very often jelly is soft,

and always from one of two reasons: either the berries have been picked

immediately after a rain or the sugar is adulterated.

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