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Black Currant Jelly

To every pint of juice obtained, after pressing and straining, from well-ripened fruit, allow one pound of loaf sugar. When the juice has come to the boil, skim well and add the sugar; stir the jelly steadily till all the sugar has disappeared, and boil, not simmer, for about eight or nine minutes. If not thick enough, which may be ascertained by dropping some on a cold plate, boil a little longer. Put into pots for use, and when cold fasten down with paper made to adhere to the pots with white of egg. Probable cost, from 8d. to 10d. per half-pound pot. (See also CURRANT JELLY, BLACK.)