The currants should be quite ripe, but not over-ripe. Having picked them from the stems, put the fruit into a large stone jar, or pitcher, and tie closely over the top a very thick paper, (for instance, sugar-loaf paper, or coarse brown.) Set the jar into a kettle of boiling water, the water not quite reaching the top of the jar; and let the currants remain over a moderate fire an hour after they have begun to boil. Then pour them into a linen bag, and let the juice drip into a vessel beneath. Do not squeeze the bag, or the jelly will not be clear. When the juice has ceased to drip, measure it; and to each quart allow a pound of the best double-refined loaf-sugar, broken up. Crush the sugar small, by rolling it on a clean paste-board, with a rolling-pin. Put the juice (without the sugar) into a preserving-kettle, and let it just come to a boil. Then take it off; and, while it is very hot, immediately stir into it the sugar, a handful at a time, using a wooden spoon to stir it with. If the sugar is of the best sort, it will require no skimming, and will have no sediment. Therefore, as nothing of it will be lost or wasted, it is more economical than sugar of inferior quality. Put the jelly immediately into tumblers, or white jars, and cover it at once; first, with double white tissue-paper, cut to fit exactly the inside of the top; and then with writing-paper, cut larger, so as to turn downward, round the outside of the top. Paste the paper firmly on, and set the jelly away in a dry, cool place. Notch the edge of the paper, with scissors.

White currant-jelly may be made as above. It will be a clear, bright, amber colour.

Raspberry, strawberry, grape, gooseberry, and cranberry-jelly, can be made in this manner. For the gooseberry, allow a pound and a half of sugar to every pint of juice; for the cranberry, a pound and a half, also.

Fine Black Currant-Jelly

Make black currant-jelly according to the above receipt; except that when you have stemmed the black currants, and put them into the jar, to boil, you must add a little water; allowing a small half-pint of water to each quart of the stemmed currants. The juice of black currants is so very thick, that, if undiluted, the jelly would be tough and ropy.