Fresh Fruit Jelly

Ingredients

• Fresh currants, grapes, or raspberries
• Water
• 1 ½ pounds granulated sugar per pint of juice

Method

1. 1 Pick ripe fruit on a dry day and place it in a jar, covering it tightly.
2. 2 Set the jar in a saucepan filled three-quarters with cold water and simmer for 30 minutes.
3. 3 Pour the contents into a jelly bag and let the juice drain through; do not squeeze the bag.
4. 4 Measure the juice and add 1 ½ pounds of sugar for every pint of juice.
5. 5 Boil the mixture gently for 30-40 minutes, skimming until clear and no more scum rises.
6. 6 Pour the hot jelly into pots and cover with paper wetted in brandy once cold.