Currant Jelly
Instructions
The fruit must be picked when just ripened, as when too old it will not form jelly. Look over, and then put stems and all in a porcelain-lined kettle. Crush a little of the fruit to form juice, but add no water. As it heats, jam with a potato-masher; and when hot through, strain through a jelly-bag. Let all run off that will, before squeezing the bag. It will be a little clearer than the squeezed juice. To every pint of this juice add one pound of best white sugar, taking care that it has not a blue tinge. Jelly from bluish-white sugars does not harden well. Boil the juice twenty-five minutes; add the sugar, and boil for five more. Put up in glasses.
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Source
The Easiest Way in Housekeeping and Cooking (1903)