Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Currant, or Grape Jelly.

Wash the currants or grapes well in a pan of water; afterwards mash thoroughly, and put in a preserving kettle, letting them simmer slowly for fifteen or twenty minutes. Strain through a thin muslin bag, and, for every pint of juice, add one pound of granulated sugar. Mix well together, and boil five minutes, and put into glasses while warm. Cut paper to fit the top, dip in brandy, and lay over the jelly, and when quite cold tie a paper over the top, and put away in a dry, dark place.