Put to ten quarts of ripe dry black currants, one quart of water; put
them in a large stew-pot, tie paper close over them, and set them for
two hours in a cool oven. Squeeze them through a fine cloth, and add
to every quart of juice a pound and a half of loaf sugar broken into
small pieces. Stir it till the sugar is melted; when it boils skim it
quite clean. Boil it pretty quick over a clear fire, till it jellies,
which is known by dipping a skimmer into the jelly and holding it in
the air; when it hangs to the spoon in a drop, it is done. If the
jelly is boiled too long it will lose its flavour and shrink very
much. Pour it into pots, cover them with brandy papers, and keep them
in a dry place. Red and white jellies are made in the same way.