CURRANT JELLY. MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint
of juice. Boil the juice five minutes, and add the sugar, which has
been previously well heated; boil one minute, stirring carefully.
Always a success.
CURRANT JELLY. MRS. DR. TRUE.
Weigh the currants on the stems. Do not wash them, but carefully
remove all leaves; or whatever may adhere to them. Put a few of the
currants into kettle (porcelain lined or granite iron); mash them to
secure juice to keep from burning; add the remainder of the fruit, and
boil freely for twenty-five minutes, stirring occasionally; strain
through a three-cornered bag of strong texture, putting the liquid in
earthen or wooden vessels (never in tin). Return the strained liquid
to the kettle without the trouble of measuring; let it boil well for a
moment or two; add half the amount of granulated or loaf sugar. As
soon as the sugar is dissolved, the jelly is done. Put in glasses.
PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and
sugar. Boil it in a preserving kettle thirty or forty minutes.
CRABAPPLE JELLY.
Boil the apples, with just enough water to cover them, until tender;
mash with a spoon, and strain out the juice. Take a pint of juice to
a pound of sugar; boil thirty minutes, and strain through a hair
sieve.
ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM.
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