Currant Jelly

Ingredients

• currants
• 1 pound sugar per pint of juice
• brandy

Instructions

1. Strip the currants from the stalks and put them in a stone jar, stopped close.
2. Set the jar halfway into a kettle of boiling water and boil half an hour.
3. Strain the juice through a coarse hair sieve.
4. To a pint of juice add a pound of sugar.
5. Set over a fine quick fire in a preserving pan or bell-metal skillet, stirring until the sugar melts.
6. Skim off the scum as fast as it rises; when the jelly is very clear and fine, pour into earthen or china cups.
7. When cold, lay brandy-dipped papers cut to size on the jelly, cover the pot, and prick full of holes.
8. Set in a dry place; some may be put into glasses for present use.