Fine Black Currant Jelly

• Juice of black currants, 4 lbs.:20 minutes.
• Sugar, 3½

Stir some black currants over the fire until they have yielded their juice; strain, weigh, and boil it for twenty minutes; add to it three pounds and a half of sifted sugar of good quality, made quite hot, and when it is dissolved boil the jelly for five minutes only, clearing off the scum with c