Currant jelly is a useful thing for sickness. If it be necessary to
wash your currants, be sure they are thoroughly drained, or your jelly
will be thin. Break them up with a pestle, and squeeze them through
a cloth. Put a pint of clean sugar to a pint of juice, and boil it
slowly, till it becomes ropy. Great care must be taken not to do it
too fast; it is spoiled by being scorched. It should be frequently
skimmed while simmering. If currants are put in a jar, and kept in
boiling water, and cooked before they are strained, they are more
likely to keep a long time without fermenting.