Red Currants To Preserve Recipe

Mash the currants and strain them through a thin strainer; to a pint of

juice take a pound and a half of sugar and six spoonfuls of water. Boil

it up and skim it well. Put in half a pound of stoned currants; boil

them as fast as you can, till the currants are clear and jelly well;

then put them into pots or glasses, and, when cold, paper them as other

sweetmeats. Stir all small fruits as they cool, to mix them with the

jelly.

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