A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag.
The jelly bag was ready and into this Adelaide poured the currants.
Let cook until soft, drain through a jelly bag and return to kettle with an equal quantity of sugar.
Then pour it into your jelly bag and let it drip but do not squeeze the bag.
To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag.
Boil five minutes, then strain through a jelly bag and measure.
Wet a jelly bag, and squeeze it dry; then strain the liquor, and it will be very fine.
When the fruit had cooked sufficiently, she poured it into the jelly bag and let it drip over night.
Put these to the jelly, and when it has boiled five or six minutes strain it through a jelly bag till clear.
When it was done Adelaide poured it into the jelly bag and let the juice drip over night.