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Black Currant Jelly

  • Currants
  • 1 quart of water
  • 1 1/2 pound of loaf sugar
Get your currants when they are ripe and dry, pick them off the stalks, and place them into a large stew pan. To every quart of currants add a quart of water, tie a paper over them, and set them in a cool oven for two hours; then squeeze them through a very thin cloth. To very quart of juice, add a pound a half of loaf sugar broken in small pieces, stir in gently till the juice is melted. When it boils, skim it well; let it boil pretty quick for half an hour over a clear fire; then pour it into pots. Put brandy papers over them.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009 15 min 30 min 45 min


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