- Pick over currants, but do not remove the stems.
- Wash and drain.
- Mash a few with a vegetable masher in the bottom of a porcelain-lined or granite kettle.
- Add more currants and mash.
- Continue adding currants until all are used.
- Bring to a boil slowly and let simmer without stirring until the currants appear white.
- Strain through a coarse strainer, and allow juice to drain through a jelly bag.
- Measure the juice, and boil ten minutes.
- Gradually add an equal amount of heated sugar, stirring occasionally to prevent burning, and continue boiling until the test shows that the mixture has jelled.
- When filling sterilized glasses, place them in a pan containing a little boiling water.
- This keeps the glasses from breaking when hot jelly is poured in.
- Fill and set the glasses of jelly aside to cool.
- Cover with hot melted paraffin.