The various processes of jelly making do not differ materially. Fruit juice is boiled with sugar to the jellying state. The shorter the time of boiling the more pronounced will be the the fruit flavor.

Juice from currants may be extracted by pressure, without the use of heat, or, as in case of other fruits, the currants may be cooked enough to release the juice without pressure. To extract the juice a little water is added to the fruit and the whole is cooked steadily, but slowly, over the fire until the juice flows freely; or the fruit is cooked, without the addition of water, in a jar standing in a vessel of hot water, until it is soft enough to mash. In any case pass the juice twice through a jelly bag wrung out of hot water, without pressure, then heat to the boiling point, skim and boil five or more minutes, then add an equal weight of granulated sugar that has been heated in the oven without browning. Let boil until a little will jelly slightly on a cold dish. Less than five minutes' boiling will usually suffice, though sometimes fifteen minutes is required; the time depends upon the quantity of water present in the fruit juice. If jelly with less sugar be desired, reduce the juice by boiling some minutes before adding half or three fourths the weight of sugar. Turn the jelly as soon as cooked into glasses, first rinsed in hot water and placed on a folded cloth wrung out of hot water. When cold, cover with melted paraffine, or paper dipped in alcohol, then with a tin cover or a second piece of paper. Store in a dry place.