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Simple Cranberry, Grape, And Currant Jelly Cooking Recipe

Below is the quick and easy cooking recipe for Cranberry, Grape, And Currant Jelly.

They are all made in the same manner. Take the fruit in its prime, wash and drain it till nearly dry, then put it in an earthen jar, or pot, and set the pot in a kettle of hot water. Set the kettle where the water will boil, taking care that none of it gets into the jar. When the fruit breaks, turn it into a flannel bag, and let it drain slowly through, into a deep dish, without squeezing. When the juice has all passed through the bag, put to each pint of it a pound and a half of white sugar. Put to each quart of the syrup the beaten white of an egg. Set the syrup where it will boil gently—as fast as any scum rises, take the syrup from the fire, and skim it clear. When the jelly has boiled fifteen or twenty minutes, try a little of it in a tumbler of cold water—if it sinks to the bottom of the tumbler in a solid lump, it is sufficiently boiled. Jellies are improved by being put in the sun for several days—care must be taken that the dew does not fall on them.

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