Cherries in Currant Jelly

• 2 qts. currant juice
• 8 lbs. sugar
• 2 qts.

Wash, mash and cook slowly at first as many currants, with stems, as will make 2 quarts of strained juice. Let juice come to a boil, add sugar and skim; add cherries and cook slowly and steadily from 10 to 15 minutes. Pour in jelly glasses, cover and keep in a dry, cool place.