Ingredients
- 4 cups water
- 2 cups water
- 5 qts
- five min- utes
- one wishes to make raspberry
Directions
5 qts. currants, 4 cups water, 5 qts. raspberries, 2 cups water; cook separately; drain; then measure juice and put together; boil twenty minutes; add equal quantity of hot sugar and boil five min- utes or longer; try it and see if it jellies by cooling a spoonful quick- ly. If not, cook a few minutes longer ; skim and pour into glasses.
Mrs. C. H. Smith.
When currants are best and cheapest get enough to make all the juice you wish for jelly ; cook and drain ; then heat juice and can hot (no sugar..) The juice will keep until other fruits are cheaper and when one wishes to make raspberry, blackberry or peach ielly, add part currant juice which insures making it jell.
228 THE WARREN COOK BOOK.