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Black Currant Jelly

Black currants should be well ripened. Heat in the usual manner, then drain, in a bag.

Measure the juice and allow a cup of sugar to each cup of juice. Let the juice boil rapidly ten minutes, add the sugar, and let boil till the mixture jellies. Black currant jelly, even when made of dripped juice, is always rather dense and the last of the juice is often secured by pressure and used with that dripping from the bag. Black Currant Jelly No. 2 Wash the currants, remove from the stems, and set to cook in a double boiler. When soft, drain in a bag, pressing out all the juice possible. Measure the juice, heat to the boiling point, let boil about five minutes, add an equal measure of hot sugar, and boil as needed. Add water to the pulp in the bag and reboil. Boil this second extraction from ten to twenty minutes, then add an equal measure of hot sugar, and let boil to jelly.