Put half a sieve of fine red currants in a large stewpan with a gallon
of white currants and a gallon of raspberries, add a quart of water,
place over the fire, keep stirring, to prevent them sticking to the
bottom, and let boil about ten minutes, pour them into a sieve to drain,
catching the juice in a basin and draining the currants quite dry, pass
the juice whilst hot through a clean jelly-bag, have a pound of sugar to
every pint of juice, and proceed precisely as directed for apple jelly.
Should you have time to pick the currants from the stalks previous to
boiling, you would lose that bitter flavour, and have less difficulty in
making your jelly clear.