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Red Currant Marmalade

Take two quarts of ripe red currants, pick off the stalks and put them in a preserving-pan with two breakfast cupfuls of raspberry juice, and boil gently. When the currants begin to break mix one pint of syrup boiled to the candying degree with them and boil the whole until reduced to a thick pulp. Skim the marmalade, flavor with rose-water, and pour into jars. When the marmalade is cold, cover the jars with brandied papers and tie down tightly. Keep in a cool place.