Currant Jelly

Stem and pick over the currants, then pack them tightly in a large stone jar.

Place the jar in a kettle of lukewarm water and bring it slowly to a boil.

Keep it over the fire until the currants are completely broken down.

If you don't have a fruit press, pour the currants into a coarse cloth tied to the legs of an inverted chair, allowing the juice to drip into a bowl below.

Once the juice has dripped out, use a wooden spoon to press down on the contents in the cloth to extract more juice.

Untie the cloth and squeeze hard to get every drop of liquid.

Measure the juice and pour it into a preserving kettle.

Heat the juice quickly to a rapid boil.

For every pint of liquid, add 1 pound of white sugar, placing the sugar in broad pans in the oven to heat.

Stir the sugar frequently to prevent burning.

Let the juice boil rapidly for 20 minutes, skimming off any foam.

If it cooks too long, it will darken.

Add the heated sugar to the juice, stirring quickly until dissolved and the syrup begins to simmer at the edges.

Remove from heat and fill glasses that have been warmed in hot water to prevent cracking.

Once cooled, press tissue paper cut to fit the glasses onto the surface of the jelly, wetting it with brandy.

Seal with metal covers or paste stout paper over the glasses.