Currant Jelly

From a
1929
cook book
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.

Stem the Currants,
or not,
just as you please.
Place in a preserving kettle
and cover with water.
Allow to boil
until the Currants are soft.
Pour all into a Jelly Bag
and allow to drain.
Squeeze the bag a little
just at the end of the draining.

.

To each cup of Juice,
use 1 c. Sugar.
Heat the juice.
Warm the Sugar in the oven
before adding to the heated Juice.
Place on the fire and allow to boil
only until 1 or 2 Tbsp. poured into a Butter Dish,
forms a Scum on top.
Most people have their own particular way of testing Jelly,
but this happens to be our favorite,
and may be used or not as desired.
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