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Currant Jelly, Red

Red currant jelly may be made in the same way as black, remembering only that one pound of sugar will be required for one pint of juice. The flavour may be improved by the addition of a few raspberries, and both the flavour and colour if one pint of white currants is used with three of red. When straining the juice the fruit must not be pressed or the jelly will not be clear. Some prefer to sweeten red currant jelly by pounding loaf sugar very finely, and making it quite hot in the oven, taking care that it is not in the least discoloured; then mixing it with the juice, which, though hot, must not boil until the sugar is dissolved. Be careful to use either a silver or a wooden spoon in making jelly; with any other the flavour will be spoilt. The jelly may be made very stiff by adding half an ounce of isinglass to each pint of juice. The isinglass should be dissolved in a little of the juice, and put in with the sugar. Time, about two hours to express the juice. Probable cost of currants, 4d. per quart. Three pints of fruit will probably yield one pint of juice.