CURRANT JELLY
Always pick currants for jelly before they are "dead ripe," and never directly after a shower of rain. Wash and pick over and stem currants. Place in a preserving kettle five pounds of currants and ½ cup of water; stir until heated through then mash with a potato masher. Turn into a jelly bag, allow drip, and to every pint of currant juice add one pound of granulated sugar; return to preserving kettle. Boil twenty minutes, skim carefully, pour into jelly glasses. When cold cover tops of glasses with melted parafine.
PINEAPPLE HONEY
Pineapple honey was made in a similar manner to quince honey, using one large grated pineapple to one quart of cold water and three pounds of sugar. Boil 20 minutes.
PRESERVED PINEAPPLE