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The
Still-Room
loaf
sugar
well
beaten
and
sifted.
Heat
the
sugar
on
a
dish
in
the
oven,
putting
it
between
two
sheets
of
foolscap
paper,
and
when
the
currant
juice
has
boiled
for
a
couple
of
minutes,
strew
the
sugar
into
it
by
degrees
whilst
the
juice
is
boiling
hot.
It
will
jelly
immediately,
and
gain
flavour
by
keeping.
Put
it
at
once
into
pots.
Currant
Jelly
{No.
2).
—
To
six
pounds
of
red,
white,
or
black
currants
add
four
pounds
of.
sugar
and
half
a
pint
of
currant
juice
extracted
from
additional
currants.
Stir
the
fruit
well
together
in
a
preserving-pan,
set
it
on
a
brisk
fire,
and
when
it
boils
up,
pass
it
through
a
cloth into
a
basin
with
a
lip.
Pour
the
jelly
from
the
basin
at
once
into
pots.
Let
the
pots
remain
uncovered
for
nine
days,
and
then
tie
them
up.
Blackberry
Jelly,
—
Take
six
pounds
of
black-
berries
before
they
are
quite
ripe,
pick
them
from
the
stalks,
and
put
them
into
a
jar.
Tie
the
jar
up
closely,
set
it
in
a
pan
of
water
on
the
fire
till
the
blackberries
become
pulp.
Then
strain
the
fruit
through
a
cloth,
and
to
one
pint
of
juice
add
one
pound
of
sifted
sugar.
Boil
it
to
a
jelly,
and
pour
it
into
pots
for
use.
Blackberry
jelly
is
much
im-
proved
if
half
the
quantity
of
blackberries
is
used
and
the
other
half
made
up
of
bullaces or
wild
plums.
But
bullaces
are
now
rare.
Scotch
''Jam
Jelly
J''
—
This
preserve
is
made
from
the
berries
of
the
mountain
ash,
gathered
when
they
have
become
nearly
(but
not
quite)
ripe.
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