Pick over the currants carefully but do not stem them, then wash and drain. Put them into a preserving kettle and set this in another larger vessel of hot water. As soon as the fruit begins to heat, mash with a potato masher or with a wooden pestle until reduced to a pulp.
Remove from the range and pour into a jelly bag to drain over night. Then measure out by pints and return to the kettle.
Take as many pounds of sugar as there are pints of juice and place on shallow tins in the oven to heat, taking care that they do not get hot enough to discolor the sugar.
Boil the juice for twenty minutes from the time it begins to boil, then add the heated sugar, stirring rapidly all the time. As soon as it is dissolved, remove the spoon, let it come to a boil again, then take at once from the fire and pour into hot jelly glasses. Cover with melted paraffin.
When white currants are used for jelly, less sugar will be required; three-fourths of a pound of sugar sufficing for one pint of juice.
Be sure that the currants are dry when gathered and not overripe.