Currant Jelly

Ingredients

• currants
• 1 pound loaf sugar

Instructions

1. Pick full ripe currants from the stem and put them in a stone pot. Set the pot in an iron pot of water, taking care that no water gets into the currants. When the currants have yielded their juice, pour them into a jelly bag and let the juice run as long as it will without pressing—this unpressed juice makes the best jelly. You may then squeeze the bag to make an inferior kind of jelly.
2. To each pint of juice, add one pound of powdered loaf sugar. Boil for fifteen to twenty minutes, skimming it clean. Pour into glasses and expose them daily to the sun to prevent fermentation.