CURRANT JELLY

Ingredients

• 1 pound Currants (Quantity estimated (not specified in original recipe))
• 1 pint Granulated sugar

Instructions

1. 1Pick over the currants, removing any stems. Wash the currants and place them in a preserving kettle.
2. 2Pound the currants vigorously with a wooden masher until there is enough juice to boil. Boil slowly until the fruit turns white and the liquid drops slowly from the spoon. Stir to prevent scorching. Remove from the heat.
3. 3Take an enamelled cup and dip the mixture into jelly bags, under which large bowls have been placed to catch the drip. Drip overnight.
4. 4The next morning, measure the juice. For every pint of juice, allow a pint of granulated sugar, which is put in a flat pan. Put the juice in the kettle and allow it to come to a boiling point. Place the sugar in the oven and heat it.
5. 5When the juice boils, add the sugar and stir until dissolved. When this boils, remove from the heat and skim. Repeat this process three times.
6. 6Now test the liquid with a syrup gauge to see if it registers twenty-five degrees. Without a gauge, let it drip from a spoon, half-cooled, to see if it jells. Strain into sterilized jelly glasses.