Home › Our Susan's Opinion of a Kitchen › Currant Jelly

Currant Jelly

Mrs. J. P. Holt.

Jam and strain the currants; to each pint of juice add one pound sugar; boil the juice fifteen minutes without sugar, and the same time after it is in; strain into glasses. When pouring hot fruit or jelly in cans or glasses, wring a towel out of cold water, lay it on a table, and set the cold cans upon it, pouring the boiling fruit into them. Care should be taken not to set two cans on the same spot without first wetting the towel.