French Currant Jelly

• Red currants,two-thirds
• White currants,one-third
• Juice, 4 lbs.

Mix one-third of white currants with two of red, and stir them over a gentle fire until they render their juice freely; pour it from them, strain and weigh it; for every four pounds break three of fine sugar into large lumps, just dip them into cold water, and when they are nearly dissolved boil