2967—Red-currant Jelly (Method C)

Take the same quantities as above of white-currants, red-currants, and raspberries. Remove the currants from their stalks by means of a fork, and collect them in a basin; clean the raspberries, and allow twelve oz. of loaf-sugar per lb. of the fruit.

Dissolve the sugar in the preserving-pan with a little water and cook it to the No. 2344, The Cooking of Sugar stage; meanwhile skimming carefully.

Throw the currants and the raspberries into it; put the pan on the side of the fire for seven or eight minutes, that the juice may exude from the fruit; and then cook on a fierce fire, skimming very carefully the while, until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached.