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Red Currant Jelly

Select fine, large, red currants, pick from the stalks and place in a preserving-pan over a moderate fire; break the currants with a wooden spoon until the juice is extracted; then strain through a jelly-bag, and to every breakfast cupful of juice add half a pound of sugar. Put both juice and sugar into a preserving-pan, set it on the stove, and let it come gradually to a boil. Then boil for ten minutes, and when a little cool, put into glasses or moulds, and when quite cold, turn out.