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(Preserving And Bottling.) - (The Jewish Manual)

Strip carefully from the stems some quite ripe currants, put them into
a preserving pan, stir them gently over a clear fire until the juice
flows freely from them, then squeeze the currants and strain the juice
through a folded muslin or jelly bag; pour it into a preserving pan,
adding, as it boils, white sugar, in the proportion of one pound of
sugar to one pint of juice.
If made with less sugar, more boiling will be required, by which much
juice and flavour are lost. A little dissolved isinglass is used by
confectioners, but it is much better without. Jams and jellies should
be poured into pots when in a boiling state.
Jellies should be continually skimmed till the scum ceases to rise,
so that they may be clear and fine. White currant jelly and black are
made in the same manner as red. By this receipt can be made raspberry
jelly, strawberry jelly, and all other kinds.

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Take the best pippin, or bell-flower apples. No others will make
good jelly. Pare, core, and quarter them. Lay them in a preserving
kettle, and put to them as much water only, as will cover them,
and as much lemon-peel as you choose. Boil them till they are
soft, but not till they break. Drain off the water through a
colander, and mash the apples with the hack of a spoon. Put them
into a jelly bag, set a deep dish or pan under it, and squeeze out
the juice.
To every pint of juice, allow a pound of loaf-sugar, broken up,
and the juice of two lemons. Put the apple-juice, the sugar, and
the lemon-juice into the preserving kettle. Boil it twenty
minutes, skimming it well. Take it immediately from the kettle,
and pour it warm into your glasses, but not so hot as to break
them. When cold, cover each glass with white paper dipped in
brandy, and tie it down tight with another paper. Keep them in a
cool place.
Quince Jelly is made in the same manner, but do not pare the
quinces. Quarter them only.

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Red Currant Jelly

Berries for jelly must be picked when the weather is dry. Pick them

over, taking out all leaves, etc., put them in the kettle and mash them

a little to get enough juice to keep them from burning; stir constantly,

and as soon as hot wring them dry through a cheese cloth. Measure the

liquid and to every pint of juice allow one pound of sugar. Put the

juice on the fire and boil fifteen minutes, then add the sugar and boil

fifteen minutes more, skimming thoroughly. Pour into glasses while hot;

let them stand until the next day and cover. Very often jelly is soft,

and always from one of two reasons: either the berries have been picked

immediately after a rain or the sugar is adulterated.

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Black Or Red Currant Jelly

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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