Classic Poem

He snuffs far off the anticipated joy,
Jelly and ven'son all his thoughts employ.
COWPER.

Currant, grape, and raspberry jelly are all made precisely in the same
manner. When the fruit is full ripe, gather it on a dry day. As soon as
it is nicely picked, put it into a jar, and cover it down very close.
Set the jar in a saucepan, about three parts filled with cold water; put
it on a gentle fire, and let it simmer for about half an hour. Take the
pan from the fire, and pour the contents of the jar into a jelly-bag,
pass the juice through a second time; do not squeeze the bag. To each
pint of juice, add a pound and a half of very good lump sugar pounded,
when it is put into a preserving pan; set it on the fire, and boil it
gently, stirring and skimming it the whole time (about thirty or forty
minutes), i. e. till no more scum rises, and it is perfectly clear and
fine; pour it warm into pots, and when cold, cover them with paper
wetted in brandy.

Half a pint of this jelly dissolved in a pint of brandy or vinegar will
give you an excellent currant or raspberry brandy or vinegar.

Obs. Jellies from the fruits are made in the same way, and cannot be
preserved in perfection without plenty of good sugar. The best way is
the cheapest.