Redcurrant Jelly—Rich

• 6 lb. large, juicy redcurrants or redcurrants and whitecurrants mixed
• sugar

Remove the leaves and only the larger stems. Place the cleaned fruit in the preserving-pan, without any water, and heat very gently until the currants are softened and well cooked (about ¾ hr.). Mash, then strain the pulp through a scalded jelly bag, leaving it to drip undisturbed. Measure the juice into the cleaned pan. Add 1¼