Red Currant Jelly

Ingredients

• red currants
• 1 pound white sugar

Instructions

1. Strip the currants carefully from their stems, selecting ripe fruit. Put them into a preserving pan and stir gently over a clear fire until the juice flows freely from them.
2. Squeeze the currants and strain the juice through a folded muslin or jelly bag into a clean preserving pan. As the juice boils, add white sugar in the proportion of one pound of sugar to one pint of juice.
3. Continually skim the jelly as it boils until the scum ceases to rise, so that it may be clear and fine. Pour into pots while still in a boiling state.