To Preserve Currants in Jelly
Stone your Currants, and clip off the black Tops, and strip them from the Stalks, and to every Pound boil two Pounds of Sugar till it blows very strong, then slip in the Currants, and give them a quick Boil, then take them from the Fire and let them settle a little; then give them another Boil, and put in a Pint of Currant-Jelly, drawn as directed in p. 33; boil all well together, till you see the Jelly will flake from the Scummer; then remove it from the Fire, and let it settle a little; then scum them, and put them into your Glasses; but as they cool, take Care to disperse them equally.