Rural School Leaflet 



1061 



Notice in the illustration, page 1060, the height at which the labels were 

 placed on the side of the jar. Credit will be given for care in labeling. 



MAKING JELLY 



Currant jelly. — 



1. Use currants that are not overripe, if you can get them. 



2. Wash. It is not necessary to stem the currants, but if this is done the jelly 

 will be a little clearer. 



3 . Place in an agate- 

 ware or aluminum 

 kettle or saucepan, and 

 add I cup of water to 

 4 or 5 cups of currants. 



4. Cook rather 

 slowly. Stir occasion- 

 ally with. a wooden or 

 silver spoon. When the 

 simmering point is 

 reached, crush the 

 currants with a well- 

 soaked wooden masher 

 and then continue 

 cooking until the whole 

 mass is cooked through. 



5. Have ready a 

 piece of cheesecloth or 

 a cheesecloth jelly-bag. 

 The latter is made in 

 the shape shown in 

 the illustration and is 

 very convenient. 



The jelly-bag should be hung, if possible, at three places so that the 

 top will not have to be held open. The illustration shows it hung at 

 two places only. If you use a piece of cheesecloth, be sure to have it 

 large enough so that you can tie the opposite corners together and hang 

 it up. Transfer the cooked fruit to the bag, which has been wrung out 

 of hot water. If you use the cloth, put it over an earthenware bowl 

 after it has been wet. Let the juice drain into an earthenware or enameled- 

 ware dish. Never use tin. Do not squeeze the bag or cloth After the 

 fruit has drained for a half-hour or more, you are ready to make jelly. 



6. Put the juice into a clean saucepan and boil for 5 minutes. Then 

 measure the juice. Have ready some sugar which has been thoroughly 

 heated in a shallow pan in the oven. To each cupful of juice add 1 cup 



77 



Jelly-making outfit 



