Common Black Currant Jelly

Ingredients

• lb black currant juice
• 1/2 lb sugar

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.