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Currant Jelly (II)

Mrs. C. Wheeler.

Take the currants when they first ripen ; pick them from the stems and put them on the stove in a stone jar, bruising them with a wooden spoon; then, when warm, squeeze through a coarse cloth or flannel, and put the juice on in a new tin pan or porcelain kettle; one quart of juice requires two pounds of sugar, or a pound to a pint; boil fifteen minutes; to be a nice colour the currants should not come in contact with iron spoons or tin dishes, unless new and bright; should be made quickly. It never fails to jelly good if the currants are not too ripe. The same method for jam, only do not strain the currants, but mash them well. Currants should not be dead ripe for jelly or jam.