_Currant Jelly_.
Having stripped the currants from the stalks, put them in a stone jar,
stop it close, set it in a kettle of boiling water, halfway the jar,
let it boil half an hour, take it out and strain the juice through a
coarse hair sieve, to a pint of juice put a pound of sugar, set it
over a fine quick fire in a preserving pan, or a bell-metal skillet,
keep stirring it all the time till the sugar be melted, then skim the
skum off as fast as it rises. When the jelly is very clear and fine,
pour it into earthern or china cups, when cold, cut white papers just
the bigness of the top of the pot, and lay on the jelly, dip those
papers in brandy, then cover the top of the pot and prick it full of
holes, set it in a dry place; you may put some into glasses for
present use.
_To dry Peaches_.
Take the fairest and ripest peaches, pare them into fair water; take
their weight in double refined sugar; of one half make a very thin
sirrup; then put in your peaches, boiling them till they look clear,
then split and stone them, boil them till they are very tender, lay
them a draining, take the other half of the sugar, and boil it almost
to a candy; then put in your peaches, and let them lie all night then
lay them on a glass, and set them in a stove, till they are dry, if
they are sugared too much, wipe them with a wet cloth a little; let
the first sirrup be very thin, a quart of water to a pound of sugar.
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