Required: For each pound of fruit allow one pound of sugar. Half a gill of water.

Remove all stalks and leaves from the currants, and put the fruit into a preserving-pan with the sugar, which it is advisable to slightly crush, and the water. Put the pan at the side of the fire until the sugar has dissolved, then bring the jam to the boil, skim it well, then boil it gently until some jellies when allowed to cool on a plate. It will probably take from thirty to forty minutes, but this depends largely on the fruit. When cooked, pour it into dry jars and cover when cold.