GATHER your currants when they are dry and full ripe, strip them off the stalks, put them in a large stew-pot, tie the paper over them, and let them stand an hour in a cool oven, strain them through a cloth, and to every quart of juice add a pound and a half of loaf sugar, broken in small lumps, stir it gently over a clear fire till your sugar is melted, skim it well, let it boil pretty quick twenty minutes, pour it hot into your pots; if you let it stand it will break the jelly, it will not set so well when it is hot; put brandy papers over them, and keep them in a dry place for use.
N. B.—You may make jelly of half red and half white currants the same way.