Black Currant Jelly

1. 1

   Rinse and drain currants and put in a large preserving kettle.

2. 2

   Crush fruit, add water and cook slowly for 15 minutes.

3. 3

   Force through a sieve or food mill to remove seeds.

4. 4

   Pour the juices into a jelly bag and let drip overnight.

5. 5

   (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)

6. 6

   The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved.

7. 7

   Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220 or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together).

8. 8

   Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.

9. 9

   When the paraffin has hardened, cover the glasses and store.

No additional tips available.