No. 39—RASPBERRY JELLY.
- 4 lbs. of raspberries
- 2 lbs. of currants
- 1 pt. of water
- 2½ lbs. of sugar
- Brandy paper
Preparation: Clean and wash the currants and raspberries, then put on the stove with the water and boil until the berries burst and are soft; then pour them through a thin white cloth and let the juice drain off into another dish. Weigh this juice and to 1 pound of juice take ¾ pound of sugar or to 1 pt. of juice take 1 lb. of sugar and boil 5 minutes or until it jellies when a little of it is cooled in a dish. Put into jars or glasses and when cold, cover with the brandy paper and tie up well with parchment paper.
No. 40—CURRANT JELLY.
- Currants
- 1 pt. of currant juice
- 1 lb. of sugar
- Brandy paper
Preparation: Clean and wash the ripe, red currants, press through a white cloth, squeezing out all juice. This juice is left to stand over night. The next day slowly pour off the clear juice from the settlings. To each pint of juice take 1 pound of sugar, boil it until it jellies when cold. Put it hot into glasses or jars, let it get cold, cover with brandy paper and tie it up or close the jars well.
No. 41—BLACK CURRANT JELLY.
- Black currants
- 1 pt. currant juice
- l½ cups of sugar
- Brandy paper
The preparation of black currants is the same as that of red currants. See Currant Jelly, [No. 40].
No. 42—ROSE JELLY.