Select currants that are not over-ripe for this, and put them into a stone crock. Set it in an outer vessel of hot water, bring gradually to a boil, and cook until the fruit is so broken that the jelly flows freely. Squeeze the fruit, a small amount at a time, in a jelly-bag or fruit-press and measure the juice. Allow to each pint of this a pound of white sugar. Place the juice on the fire in the preserving kettle and bring rapidly to a boil. Put the sugar into shallow pans, and set in the oven, stirring occasionally to prevent burning. When the juice has boiled twenty minutes, skim it, turn in the sugar, stir until it has dissolved and come back to the boil; boil one minute and take from the fire. Fill your jelly-glasses at once, setting each on a wet cloth to prevent cracking. A spoon placed in the glass is also a safeguard. The jelly will harden quickly. As soon as it is firm, spread the top with brandied tissue-paper, and screw on the cover.

STRAWBERRY, BLACKBERRY, AND GRAPE JELLY may be made by the same recipe.