This jelly took the premium at the fair, for it was not only of fine
flavor, but of crystal clearness.
An equal proportion of red and white currants was placed in the whitest
of porcelain kettles, with a very little clear water, just enough to
keep the fruit from burning at first, and was boiled twenty minutes,
then poured into a jelly-bag; this was not squeezed or touched until a
quantity of clear liquid had run through. (The bag afterward can be well
pressed, and the second juice can be made into an inferior jelly.) To
each pint of the first clear liquid was added a pound of loaf-sugar; it
was then returned to the porcelain kettle (well cleaned), and, after it
came to the boiling-point, was boiled twenty-five minutes. The jelly was
again passed through the bag, after being well cleaned.