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Jellies, Preserves (C gently taking it back)

&C. gently, taking it back from the fire as fast as any scum rises, and skim it clear. After boiling fifteen or twenty minutes, drop a teaspoonful of it, cold, into a tumbler of water, to ascertain if it is jelly. Jellies are improved by being set in the sun a few days. Currant jelly is best made of equal quantities of white and red currants. The juice of black currants requires but about half the sugar, and half the time to boil it, that the red does.