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Currant Jelly

Procure twenty-five pounds small-sized fresh currants (or what are generally called "Dutch" currants), place in a mortar and pound to almost a pulp. Remove and place in a large enamelled saucepan, stir on a moderate fire to a boiling point, carefully press through colander into a basin and through fine sieve into a large bowl. Carefully take up jelly with a quart measure and pour into a copper basin, set on the fire, let it come to a boil, remove scum from surface with a skimmer and add as many pounds granulated sugar as there are quarts of jelly--that is, one pound sugar to every quart of jelly. Mix well with spatula, let briskly boil for a few minutes, dip skimmer into jelly, lift it up and drop a few drops on a cold plate. If drops are thick and do not spread out like water the jelly is done, but if it drops like water cook for two or three minutes more, or until it obtains the desired point, and remove from fire to table. Carefully warm up sufficient jelly glasses, thoroughly wipe, fill up with jelly and let rest for six hours. Cut out round pieces white wax paper of same diameter as tops of jars, lightly dip papers in brandy, arrange on top of jelly, tightly close their covers, place in a cool place and use as required. Two or three pounds well picked and cleaned strawberries or raspberries will greatly improve flavor of jelly.