Red Currant Jelly

Red currants; 1/4 lb. of sugar to 1 lb. of juice.

Pick the fruit and simmer it in water for about an hour, or until the juice flows freely; strain, boil up the juice, add the sugar, and boil again, skimming and stirring well for 15 minutes. Put into small pots, and when cold and firm cover it.

Black Currant Jelly

Make in the same way, but use a larger proportion of sugar.

White Currant Jelly

Pick the fruit carefully, weigh it, and put into the preserving-pan equal quantities of fruit and sugar. Boil quickly for 10 minutes, and strain the juice into the pots; when cold and stiff cover them.