Take large ripe black currants; strip them from the stalks, and
mash them with the back of a ladle. Then put them into a
preserving kettle with a tumbler of water to each quart of
currants; cover it closely, set it over a moderate fire, and when
the currants have come to a boil, take them out, and squeeze them
through a jelly-bag. To each pint of juice you may allow about a
pound of loaf-sugar, and (having washed the preserving kettle
perfectly clean) put in the sugar with the juice; stir them
together till well mixed and dissolved, and then boil it not
longer than ten minutes; as the juice of black currants being very
thick will come to a jelly very soon, and if boiled too long will
be tough and ropy.
Black currant jelly is excellent for sore throats; and if eaten
freely on the first symptoms of the disease, will frequently
check, it without any other remedy. It would be well for all
families to keep it in the house.