Currant Jelly

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Ingredients 2 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Wash and drain currants thoroughly.
Do not remove stems.
Mash a few in the bottom of the kettle.
Cook until the juice seems to be extracted from the currants, and the currants look white.
Press through a coarse colander, then drip through a jelly bag, but do not squeeze.
Allow one pound of sugar for each pint of juice.
Boil juice twenty minutes.
Add hot sugar and boil hard three minutes;
skim when necessary.
Strain into hot glasses;
let stand till stiff.
Cover.