Common Black Currant Jelly


  • Juice of black currants, 3 to 6 lbs.: 20 minutes.
  • To each pound Juice ½ lbs. good sugar: 10 minutes.


Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well; then mix with it off the fire, half a pound of sugar for each pound of juice, and continue the boiling for ten minutes.

Obs.—This jelly may be made with Lisbon sugar, but will then require rather more boiling.