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Currant Jelly

Wash and drain currants thoroughly. Do not remove stems. Mash a few in the bottom of the kettle. Cook until the juice seems to be extracted from the currants, and the currants look white. Press through a coarse colander, then drip through a jelly bag, but do not squeeze.

Allow one pound sugar for each pint of juice. Boil juice twenty minutes. Add hot sugar and boil hard three minutes; skim when necessary. Strain into hot glasses; let stand till stiff. Cover.