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Simple Currant Jelly Cooking Recipe

Below is the quick and easy cooking recipe for Currant Jelly.

Pick the leaves from the currants and fill your kettle with them; put a tea-cup of water to keep them from sticking; cover them with a plate and let them boil slowly half an hour; take them out, and strain them through a flannel bag; to every pint of juice put a pound of loaf-sugar; let it boil till it is a thick jelly, which will be in about fifteen minutes, and put it in tumblers or jars.

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