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Currant Jelly

Wash and pick the currants, but do not remove the stems. Put them in the preserving kettle, crushing a few in the bottom first; heat slowly, stirring frequently. When the currants are hot, mash them with a potato masher and let them drip the same as the apples for apple jelly. After this put the cloth or bag over another dish and press out as much juice as possible, using this for a second quality of jelly. Return the clear juice to the kettle, adding a pint of granulated sugar to every pint of juice. Stir until the sugar is dissolved; place over the fire; bring to a boil; set aside and skim. Repeat this process three times; test by a few drops on a cool saucer; if it jellies remove from fire and pour it into sterilized glasses.