Very Fine White Currant Jelly

Instructions

1. The fruit for this jelly should be very white, perfectly free from dust, and picked carefully from the stalks.
2. To every pound add eighteen ounces of double refined sifted sugar, and boil them together quickly for eight minutes.
3. Pour it into a delicately clean sieve, and finish it by the directions given for the Norman red currant jelly (page 559).
4. Proportions: White currants, 6 lbs.; highly refined sugar, 6-3/4 lbs.: 6 minutes.