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Black Or Red Currant Jelly

(Confectionary.) - (The Lady's Own Cookery Book)

Strip the fruit when full ripe; put it into a stone jar; put the jar,

tied over with white paper, into a saucepan of cold water, and stew it

to boiling on the stove. Strain off the liquor, and to every pint of red

currants weigh out a pound of loaf-sugar, if black, three quarters of a

pound; mix the fruit and the sugar in lumps, and let it rest till the

sugar is nearly dissolved. Then put it in a preserving-pan, and simmer

and skim it till it is quite clear. When it will jelly on a plate, it is

done, and may be put in pots.

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