Currant Jelly.
After freeing the currants from leaves and stems, put them in the preserving kettle and set on the range. Crush the fruit with a wooden vegetable masher, and stir frequently until heated to the boiling point. Have a large square of cheese-cloth in a strainer which is set over a bowl. Turn the crushed fruit and juice into this and let it stand long enough to drain thoroughly. Do not use any pressure to extract the juice. Have a flannel bag suspended over a bowl, and pour the strained juice into this. Now measure the liquid, and put it into a clean preserving kettle. When it boils up, add a scant quart of sugar for every generous quart of fruit juice. Stir until the sugar is all dissolved and the liquid begins to bubble; then strain through a clean piece of cheese-cloth into a bowl. Immediately fill the tumblers, which must be dry and warm. Let them stand uncovered until the jelly is set, then cover with a round of paper, and over this tie a thin sheet of cotton batting; or paper may be pasted over the glasses. If you use the glasses that come with covers, nothing else will be required except the first sheet of paper. Many housekeepers prefer to use even less sugar than the amount given, allowing only a pint and a half of sugar to each quart of fruit juice.