Common Black Currant Jelly

Instructions

1. Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well.
2. Then mix with it off the fire, half a pound of sugar for each pound of juice, and continue the boiling for ten minutes.
3. Proportions: Juice of black currants, 3 to 6 lbs.: 20 minutes. To each pound juice 1/2 lb. good sugar: 10 minutes.
4. Note: This jelly may be made with Lisbon sugar, but will then require rather more boiling.