Wash twelve quarts of currants, add one cupful of water and put them on
to boil. Stir them occasionally so that they will not scorch. When
boiling, put them into a cooker for four hours or more. Pour them into a
jelly bag and let them drip for at least six hours. Measure the juice,
and when it has boiled fifteen minutes add an equal measure of sugar.
Boil the mixture for five minutes, or until a few drops will jelly on a
cold plate if allowed to stand a few minutes. Skim the jelly several
times during the boiling. When it is done, pour it into glasses, and
seal it, when cold, as directed for apple jelly.