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Currant Jelly, White

This jelly may be made in the same way as the last, or the fruit may be bruised and the juice strained through a jelly-bag. It must not be pressed, or the jelly will not be clear. The fruit which is left in the bag may be boiled into nursery preserve. Allow one pound of sugar to every pint of juice. Put both into a preserving-pan, stir the liquid until it boils, and boil for six minutes. When pounded sugar is used for jellies it should be prepared at home. That which is bought at the shops may be adulterated, and then the colour of the jelly would be spoilt. If it is wished to have the jelly very stiff, half an ounce of isinglass may be used for every pint of juice. It should be dissolved in a little of the juice and put in with the sugar. Three pints of currants will probably yield one pint of juice. Probable cost of currants, 6d. per quart.