To Preserve White Currants Recipe

Take the large white Currants, not the Amber-colour'd, strip them,

and to two Quarts of Currants put a Pint of Water; boil them very

fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a

Pound and half of Sugar, and half a Pound of ston'd Currants; set

them on a quick Fire, let them boil very fast, 'till the Currants

are clear and jelly very well; then put them in Pots or Glasses;

stir them as they cool, to make the Currants mix with the Jelly:

Paper them down when almost cold.

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