White Currant Jelly With Pitted Fruit

Ingredients

• 2 quarts white currants
• 1 pint water
• 1.5 pounds sugar
• 0.5 pound pitted white currants

Method

1. 1 Strip the white currants, discarding any amber-colored ones.
2. 2 Place 2 quarts of currants and 1 pint of water in a pot; boil rapidly.
3. 3 Strain the mixture through a jelly bag to extract the juice.
4. 4 For every pint of juice, add 1.5 pounds of sugar and 0.5 pound of pitted currants.
5. 5 Return to a quick fire and boil rapidly until the currants are clear and the mixture jells.
6. 6 Pour into pots or glasses and stir occasionally as they cool to distribute the currants.
7. 7 Cover with paper once nearly cold.