PRESERVES
Currant Jelly
Having stripped the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, half way the jar, let it boil half an hour, take it out and strain the juice through a coarse hair sieve, to a pint of juice put a pound of sugar, set it over a quick fire in a preserving pan or bell metal skillet, keep stirring it all the time till the sugar be melted, then skim the skum off as fast as it rises. When the jelly is very clear and fine, pour it into earthen or China cups, when cold cut white papers just the bigness of the pot and lay on the jelly, dip those papers in brandy, then cover the top of the pot and prick it full of holes, set it in a dry place; you may put some into glasses for present use.
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