CURRANT JELLY, White.
Ingredients.—White currants; to every pint of juice allow ¾ lb. of good loaf sugar. Mode.—Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from ¾ to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place. Time.—¾ hour to draw the juice; ½ hour to boil the jelly. Average cost, from 8d. to 10d. per ½-lb. pot. Sufficient.—From 3 pints to 2 quarts of fruit should yield 1 pint of juice. Seasonable in July and August.