RED CURRANT JAM.

Pick the currants from the stems, weigh them, and
allow three-quarters of a pound of white sugar to a
pound of the fruit. Put the currants in a preserving
kettle, mash them a little to prevent them from stick-
ing to the kettle, and boil for fifteen minutes, then
add the sugar and boil rapidly for ten minutes.
Bottle and seal tight.

RED CURRANT JELLY.

Berries for jelly must be picked when the weather
is dry. Pick them over, taking out all leaves, etc.,
put them in the kettle and mash them a little to get
enough juice to keep them from burning; stir con-
stantly, and as soon as hot wring them dry through
a cheese cloth. Measure the liquid and to every pint
of juice allow one pound of sugar. Put the juice on
the fire and boil fifteen minutes, then add the sugar
and boil fifteen minutes more, skimming thoroughly.
Pour into glasses while hot ; let them stand until the
next day and cover. Very often jelly is soft, and
always from one of two reasons : either the berries
have been picked immediately after a rain or the
sugar is adulterated.

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