Fine Black Currant Jelly

Instructions

1. Stir some black currants over the fire until they have yielded their juice.
2. Strain, weigh, and boil the juice for twenty minutes.
3. Add to it three pounds and a half of sifted sugar of good quality, made quite hot, and when it is dissolved boil the jelly for five minutes only, clearing off the scum with care.
4. This, though an excellent preserve, is too sweet for our own taste, and one made with less sugar is likely to be more acceptable in cases of indisposition generally.
5. Proportions: Juice of black currants, 4 lbs.: 20 minutes. Sugar, 3-1/2 lbs.: 5 minutes.