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Mother's Currant Jelly

Before the currants ripened, grass was cut and spread quite thickly beneath the bushes, that the rain might not splash earth upon the fruit. With a pestle crush the currants on the stems in a mixing bowl, then turn, a few at a time, into a cloth and squeeze out all the juice.

Turn the juice into a clean cloth and let hang on a hook until the juice has dripped through the cloth. Let boil twenty minutes, after boiling begins. Add a cup of sugar for each cup of juice taken and let boil two or three minutes.

Heat the sugar in the oven.

Jelly from Currant Pulp Uncooked currants from which the juice has been taken by pressure may be cooked with apples or apple juice to make good flavored jelly. Canned apple juice may be available for the purpose. To the residue in the bag, add one or two quarts of apple juice; let boil twenty minutes after boiling begins; drain in a cloth; add three fourths a cup of sugar made hot in the oven for each cup of apple juice, and let boil about five minutes, or until the syrup jellies.