255.—Black Currant Jelly.
Pick black currants from the stalks as well and in as short a time as you can, then put them into strong earthen jars or stew pots, cover them well over and set them in a slow oven for one night; next morning put them into the jelly-bag, and as soon as drained, which will be in three or four hours, measure the juice. To each pint of juice take 1 lb. 4 ozs. of sifted loaf sugar, boil and skim it as before. You may if you think proper clarify the sugar, but this is a much easier way.