White-Currant Jelly

Ingredients

• White currants
• to every pint of juice
• 3/4 lb good loaf sugar

Instructions

1. Pick the currants from the stalks, and put them into a jar;
2. place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from 3/4 to 1 hour.
3. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar.
4. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done;
5. then pour it into small pots, cover them, and store away in a dry place.