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Black current jelly

Put to ten quarts of ripe dry black currants, one quart of water; put them in a large stew-pof, tie paper close over them, and set them for two hours in a cool oven. Squeeze them through a fine cloth, and add to every quart of juice a pound and a half of loaf sugar broken into small pieces. Stir it till the sugar is melted, when it boils, skim it quite cleam. Boil it pretty quick over a clear fire, till it jellies, which is known by dipping a skimmer into the jelley and holding it in the air; when it hangs to the spoon in a drop, it is done. If the jelley is boiled too long, it will loose its flavour and shrink very much. Pour it into pots, cover them with brandy papers, and keep them in a dry place. Red and white jellies are made in the same way.