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CURRENT-SALAL JELLY

WASH AND CRUSH THE CURRANTS IN A KETTLE. IN A SEPARATE KETTLE, WASH AND CRUSH THE SALAL . ADD CUP WATER TO THE CURRANTS AND SIMMER, COVERED, FOR 15 MINUTES. REST A COLANDER IN A BOWL OR KETTLE. SPREAD CHEESECLOTH OR A JELLY BAG TO COVER THE COLANDER. POUR IN THE HOT CURRANTS. FOLD CLOTH TO FORM A BAG AND TWIST FROM THE TOP. PRESS WITH POTATO MASHER TO EXTRACT JUICE. REPEAT THE PROCESS FOR SALAL.

MEASURE 2 CUPS CURRANT JUICE AND 2 CUPS SALAL JUICE AND POUR INTO A 6 OR 8 QUART KETTLE. ADD PECTIN AND MIX THOROUGHLY. PLACE KETTLE OVER HIGH HEAT. BRING TO A BOIL, STIRRING CONSTANTLY. ADD SUGAR AND STIR. CONTINUE STIRRING AND BRING TO A FULL, ROLLING BOIL. BOIL HARD FOR 2 MINUTES. REMOVE FROM HEAT, SKIM OFF FOAM, AND POUR INTO STERILIZED JARS. WIPE OFF RIMS. USE THE USDA RECOMMENDED BOILING WATER BATH METHOD. ATTACK TWO-PIECE METAL LIDS SECURELY AND PLACE JARS IN BOILING WATER FOR 5 MINUTES. ----FROM DOT HEGGIE, GILLETTE, WYOMING

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