Red currants boiled from 5 to 7 minutes, pressed with one-fourth of their juice through a sieve, boiled from 1-1/2 to 2 hour. To each pound 7 oz. pounded sugar: 25 to 30 minutes.
Obs.—Confectioners add the pulp, after it is boiled dry, to an equal weight of sugar at the candy height: by making trial of the two methods, the reader can decide on the better one.
FINE BLACK CURRANT JELLY.
Stir some black currants over the fire until they have yielded their juice; strain, weigh, and boil it for twenty minutes; add to it three pounds and a half of sifted sugar of good quality, made quite hot, and when it is dissolved boil the jelly for five minutes only, clearing off the scum with care. This, though an excellent preserve, is too sweet for our own taste, and we think one made with less sugar likely to be more acceptable in cases of indisposition generally.
Juice of black currants, 4 lbs.: 20 minutes. Sugar, 3-1/2 lbs.: 5 minutes.
COMMON BLACK CURRANT JELLY.
Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well; then mix with it off the fire, half a pound of sugar for each pound of juice, and continue the boiling for ten minutes.
Juice of black currants, 3 to 6 lbs.: 20 minutes. To each pound juice 1/2 lb. good sugar: 10 minutes.
Obs.—This jelly may be made with Lisbon sugar, but will then require rather more boiling.