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Currant Jelly, Black

Draw the juice from some fine ripe black currants. In order to do this, put them, as we have told already (see CURRANT CUSTARD), into an earthen jar, cover this closely, put it in a pan of cold water, and boil the fruit gently until the juice is expressed. Strain it through a jelly-bag, but do not press it, and boil it for a minute or two. Add three-quarters of a pound of sugar to every pint of juice, and boil ten minutes longer. If the jelly becomes firm when a spoonful is put on a plate it is boiled enough; if not, boil a little longer. Put it into small jars and cover closely, first with brandied papers and afterwards with gummed tissuepaper. If a larger proportion of sugar were added it would jelly sooner, but it would then be too luscious to be agreeable in sickness. If the juice is not pressed from the currants, the latter, with the addition of a little sugar and water, will boil into a jam fit to be used for kitchen and nursery puddings, but it will not keep long. Probable cost of currants, 4d. per quart. About one pint of juice may be obtained from two quarts of fruit.