Jellies

Currants, crabapples, cranberries and grapes, not too ripe, make nice jelly by stewing well in water enough to just cover. When done hang in a jelly bag to drain. Let the clear juice boil 15 or 20 minutes. Meanwhile heat the sugar, measure for measure, and turn into the juice. Boil up, stirring to be sure the sugar is dissolved, and remove from fire immediately.