Cranberry Grape And Currant Jelly Recipe

They are all made in the same manner. Take the fruit in its prime, wash

and drain it till nearly dry, then put it in an earthen jar, or pot, and

set the pot in a kettle of hot water. Set the kettle where the water

will boil, taking care that none of it gets into the jar. When the fruit

breaks, turn it into a flannel bag, and let it drain slowly through,

into a deep dish, without squeezing. When the juice has all passed

through the bag, put to each pint of it a pound and a half of white

sugar. Put to each quart of the syrup the beaten white of an egg. Set

the syrup where it will boil gently--as fast as any scum rises, take the

syrup from the fire, and skim it clear. When the jelly has boiled

fifteen or twenty minutes, try a little of it in a tumbler of cold

water--if it sinks to the bottom of the tumbler in a solid lump, it is

sufficiently boiled. Jellies are improved by being put in the sun for

several days--care must be taken that the dew does not fall on them.

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