The currants should be perfectly ripe and gathered on a dry day.
Strip them from the stalks, and put them into a stone jar. Cover
the jar, and set it up to the neck in a kettle of boiling water.
Keep the water boiling round the jar till the currants are all
broken, stirring them up occasionally. Then put them into a jelly-bag,
and squeeze out all the juice. To each pint of juice allow a
pound and a quarter of the best loaf-sugar. Put the sugar into a
porcelain kettle, pour the juice over it, and stir it frequently
till it is all melted. Then set the kettle over a moderate fire,
and let it boil twenty minutes, or till you find that the jelly
congeals in the spoon when, you hold it in the air; skim it
carefully all the time. When the jelly is done, pour it warm into
tumblers, and cover each with two rounds of white tissue paper,
cut to fit exactly the inside of the glass.
Jelly of gooseberries, plums, raspberries, strawberries,
barberries, blackberries, grapes, and other small fruit may all be
made in this manner.