Currantjelly, Red or Black
Strip the fruit, and in a stonejar stew them in a saucepan of water, or by boiling it on the hot hearth; strain off the liquor, and to every pint weigh a pound of loaf sugar. Put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it in a preservingpan. Simmer and skim as necessary. When it will jelly on plate, put it in small jars or glasses.