Currant Jelly

Method. Pick out leaves but do not stem, unless it is a matter of preference. Place in kettle and add just enough water to show through top. Boil slowly and mash with a wooden masher; when fruit is soft enough to yield juice readily, strain, and proceed according to general directions.

Currant And Raspberry Jelly

Method. As raspberries do not make firm jelly if used alone, they are generally combined with other tart fruit, such as strawberries. It is well to cook them separately. First put the raspberries in the bag; the weight of the heavier fruit will press out all the precious juice as it settles in the bag. Use about one pint of raspberries to one quart of unstemmed currants. Red or black raspberries, or both, may be used.

White Currant Jelly

Method. Select under-ripe white currants, cover with water in kettle, and cook until tender. Strain, and proceed according to general directions.

Black Currant Jelly

Method. Select under-ripe black currants; add just enough water to show through top of berries. Boil until tender, then strain, and proceed according to general directions.

Black And Red Currant Jelly

Method. As black currants have quite a pungent taste, many prefer to combine one third of the black with two thirds of the red currants. Make by general directions.