Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 123

Prepare stemmed currants as for red currant jelly. Use ¼ to ½ cup of water to each quart of currants and ¾ pt. of sugar to a pint of juice. 10 m. boiling is sufficient.

½ or ⅔ apple juice will make a more delicate flavored jelly.