CURRANT JELLY

PICK full ripe currants from the stem, and put them in a stone pot; then set it in an iron pot of water — take care that no water gets in: when the currants have yielded their juice, pour them into a jelly bag — let it run as long as it will without pressing, which must be reserved for the best jelly; you may then squeeze the bag to make inferior kind. To each pint of this juice, put one pound of loaf sugar powdered — boil it fifteen or twenty minutes — skim it clean, and put it in glasses; expose them daily to the sun to pre- vent fermentation.