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Currant jelly

1 quart & 1 pint currants

Wash berries (Eva rinsed it twice)

(All the dirt come up & floats)

Put in a pot.

Crush by "squishing" with hands.

Cook over low-medium heat to get the juice out.

Cook it through, stirring so it doesn't scorch.

Scum it. Cooking takes about 5-6 min.

Strain by use of a cheesecloth bag, made with double-thickness of cheesecloth.
(Bag is 2 inches wider & 2 inches longer than this tablet sheet).

Other jellies are prepared the same way.

Apple jelly: Apples must be cut up in pieces & covered with water.

Strain just into a bowl by spreading edges of the bag over sides & pouring in mixture. Tie up top of bag. Suspend it over the bowl & let the [blank space]

Most made are grape, raspberry, apple, currant jelly