Red Currant Jelly

• Juice of red currants, 3 lbs.
• juice of White currants, 1

With three parts of fine ripe red currants freshly gathered, and stripped from the stalks, mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely; then turn them into a fine hair-sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin or a jelly-bag; weigh it, and then bo