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 for two or three hours; take them out, put them into clarified sugar boiled till it blows very strong, as much as will a little more than cover them, and give all a good boil; scum them; boil a little more sugar to blow very strong, take as much plumb jelly as sugar, and give all a boil; then add the grapes to it, give them a boil together, scum them well, and put them up into your pots or glasses.

Wash your currants well; put them into a pan, and mash them; then put in a little water, boil them to a mummy, stew it on a sieve, and press out all the juice, of which make your jelly.

Wash your currant as before, strain them carefully, mash them, and set them on a slow fire; put in a little water and boil it well, after which take them out and proceed as before.

Strip off the currants, put them into a jug, set the jug in a kettle of water, let it boil an hour, then throw your currants and juice into a fine lawn sieve, press out all the juice, and to every pint of juice put a pound of double refined sugar; put them in your preserving pan, set it over a charcoal fire, and keep it stirring till it is a jelly, which you will know by taking a little out to cool; observe to take off the scum as it rises, and when it is jellied and very clear, pour it into glasses; when cold, cut round pieces of paper that will just cover the jelly, dipped in brandy;