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Jamaica Jelly

Boil one pound of sugar together with two ounces of clarified isinglass and one wineglassful of Jamaica rum until reduced to a clear jelly. Rinse a mould out with cold water, pour the jelly into it and stand it in a cool place. When firm and cold turn the jelly onto a glass dish, arrange round it some small bunches of grapes, pour over thick cream, and serve.