Currant Jelly

Ingredients

• currants
• 1 pound loaf sugar

Instructions

1. Pick full ripe currants from the stem, and put them in a stone pot.
2. Then set it in an iron pot of water;
3. take care that no water gets in.
4. When the currants have yielded their juice, pour them into a jelly bag.
5. Let it run as long as it will without pressing, which must be reserved for the best jelly; you may then squeeze the bag to make an inferior kind.
6. To each pint of this juice, put one pound of loaf sugar powdered.
7. Boil it fifteen or twenty minutes, skim it clean, and put it in glasses.
8. Expose them daily to the sun to prevent fermentation.