1903 The still-room by C. Roundell

The Still-Room

loaf sugar well beaten and sifted. on a dish in the oven, putting it between two sheets of foolscap paper, and when the currant juice has boiled for a couple of minutes, strew the sugar into it by degrees whilst the juice is boiling hot. It will jelly immediately, and gain flavour by keeping. Put it at once into pots. Currant Jelly {No. 2). — To six pounds of red, white, or black currants add four pounds of. sugar and half a pint of currant juice extracted from additional currants. Stir the fruit well together in a preserving-pan, set it on a brisk fire, and when it boils up, pass it through a cloth into a basin with a Pour the jelly from the basin at once into — Take six pounds of black- berries before they are quite ripe, pick them from the stalks, and put them into a jar. Tie the jar up closely, set it in a pan of water on the fire till the blackberries become pulp. Then strain the fruit through a cloth, and to one pint of juice add one pound of sifted sugar. Boil it to a jelly, and pour it into pots for use. Blackberry jelly is much im- proved if half the quantity of blackberries is used and the other half made up of bullaces or wild plums. But bullaces are now rare. Scotch ''Jam Jelly J'' — This preserve is made from the berries of the mountain ash, gathered when they have become nearly (but not quite) ripe. 54 Heat the sugar lip. pots. Let the pots remain uncovered for nine days, and then tie them up. Blackberry Jelly,