2965—Red-currant Jelly (Method A)

Take some red and white currants, in the proportion of two-thirds of the former to one-third of the latter, and combine with them, per two lbs., three oz. of raspberries. Crush the three products together in a basin, and then press them in small quantities at a time, in a strong towel, in order to extract their juice. Put the juice in the preserving-pan, together with eight oz. of loaf-sugar per pint. Thoroughly dissolve the sugar, and set the whole to cook over a very fierce fire; meanwhile skimming carefully—more particularly at first, until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached.

N.B.—The yield of juice from red-currants equals about two-thirds or three-fourths the weight of the raw fruit.