Red Currant Jelly

Servings: 1
Ingredients:

Red currants
For each quart of berries:
Pared rind of 1/2 lemon
2    Cloves
Water
Sugar

Pick any stalks and leaves from the berries, wash them and put into a pan and
barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put
the pulp into a muslin cloth, over a large bowl and let the liquid to drip into
the pan.

Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of
red currant juice. Boil until the setting point is reached, then pour into
small pots and seal.