Black Currant Jelly

1. Rinse and drain the currants, then put them into a large preserving kettle. 

2. Crush fruit, add 2 cups water, bring to a boil and simmer slowly for 15 minutes.

3. Force through a sieve or food mill to remove seeds. Pour the juices into a jelly bag and let drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)

4. The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved.

5. Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220° or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together).

5. Remove from heat and skim off any foam.  Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. 

6. When the paraffin has hardened, wipe the jar rims with a clean cloth. Seal each glass with new sterile lids and rings.