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Currant Jelly, White

INGREDI- ENTS.-White currants; to every pint of juice allow 3/4 lb. of good loaf sugar. AVER- AGE COST, 8d. to 10d. per pot.

Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from to 1 hour. Then strain the currants through a fine cloth or jeily-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place.

TIME. hour to draw the juice, 1/2 hour to boil the jelly.

SEASONABLE in July and August.