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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CURRANT JELLY
 
 
 Take any desired quantity of well-ripened currants, wash in cold water and mash fine. For best results in pressing out. the juice, put about I pint at a time into a sack or cloth. Press well, so as to get all the juice, then add 1 pint of granulated sugar to each pint of juice. Put all together into a kettle and boil quickly for 15 or 20 minutes.

Sister Lizzie F. Miller, Roanoke, Va.
 
 

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