Boil
until the test shows that it has boiled long enough. Pour into hot
glasses, cool, and seal. Label and then store for later use.
40. CURRANT JELLY.--If jelly having a tart flavor is desired, currant
jelly should be tried. This kind of jelly is especially good to serve
with the heavy course of a meal.
Wash and stem the currants. Put them into a kettle and add about
one-fourth as much water as currants. Boil until the currants are
reduced to a pulp. Pour into a jelly bag and strain. Make at least one
more extraction, and a third extraction if there is a fairly large
quantity of pulp. When all the juice has been strained from the pulp,
strain it again through the bag or a heavy cloth. Measure 6 or 8 cupfuls
of juice into a kettle, boil for about 5 minutes, and then add from
three-fourths to an equal amount of heated sugar. Remove the scum as it
forms, taking off as much as possible before the sugar is added.
Continue to boil until the tests show that the mixture has cooked
sufficiently. Remove from the heat and pour into hot glasses. Cool,
seal, label, and store.
41. GRAPE JELLY.--Thoroughly ripe grapes may be used for jelly, but they
are not so satisfactory for this purpose as grapes that are only partly
ripe.
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