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Currant Jelly

The following recipe was transcribed ver batim from 

Moore's Rural New Yorker

Rochester, New York

July 20, 1867

Put your currants in a bell-metal kettle, and scald them well; when cool press them through a sieve, getting out all the juice (be careful not to allow any skin or seeds to passs through the sieve), measure the juice, put it back in the kettle, and let it boil hard for 5 or 6 minutes, skimming it well; then add, while on hte fire boiling, one pound of sifted loaf sugar to every pint of juice; stir it till dissolved, which will be in a few minutes; it ought not to boil after the sugar is in; all that is necessary is to have it well dissolved, and then it is done and ready to put in tumblers. It has a beautiful light color, and will keep for years.

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