Recipe for white currant jelly c/o Mrs Beeton:
Ingredients: white currants.
To each pint of juice allow 3/4lb of preserving sugar
Method: Pick the currants from the stalk, and put them into a jar. Place the jar in a saucepan of boiling water, simmer gently until the juice is extracted, then strain through a jelly bag or fine cloth into a preserving pan. To each pint allow from 3/4lb to 1 lb of sugar, accordingly to taste, and boil gently until the jelly quickly sets, when a little is poured on a cold plate. turn into small pots, cover with tissue paper brushed over with white of egg, fasten securely, and keep the jelly in a cool, dry place.
Time: About 1 1/4 hrs.
Another good idea methinks, but better if you had a house full of servants and your own cook!
dexterdog