Black Currant Jelly

Directions

1. 1
   Rinse and drain currants and put in a large preserving kettle.
2. 2
   Crush fruit, add water and cook slowly for 15 minutes.
3. 3
   Force through a sieve or food mill to remove seeds.
4. 4
   Pour the juices into a jelly bag and let drip overnight.
5. 5
   (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)
6. 6
   The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved.
7. 7
   Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220 or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together).
8. 8
   Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
9. 9
   When the paraffin has hardened, cover the glasses and store.