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Currant Jelly Recipe

3 lb Currants

Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

This entry was posted on Sunday, February 1st, 2009 at 5:44 am and is filed under Jelly and Jam. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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