Stem ripe currants, then weigh them, and allow two cupfuls of sugar to every pound of fruit.
Put the currants into a preserving pan, cover, heat slowly and cook gently for thirty minutes. Then add the sugar, previously heated, and shake the pan to mix, but do not stir. Watch very carefully, do not boil, but keep as hot as possible till the sugar is dissolved.
Divide into sterilized glasses and cover at once.
Red and white currants are beautiful preserved in this way.
White or red currants. Sugar.
Pick either white or red currants, but the white ones are preferable, and keep them in a cool place.
Weigh the currants before taking them off the stems and allow one cupful of sugar to a pound of fruit.
Put one-half cupful of water for each pound of sugar in the bottom of a porcelain-lined pan. Set the pan over a moderate fire and let the sugar boil gently to a thick syrup, stirring it frequently to keep it from sticking, and skimming it now and then.
In the meantime, pick one currant at a time off the stem. Take a slender needle which has been sharpened at one end, thrust it in the flower end of the currant, and push each seed out through the stem end. Save the juice which drops from the currants.
Drop the fruit into the syrup, a very few at a time. Just let them come to boiling point. Skim them out quickly onto a sieve, where they may drain for a few moments, then put them into small sterilized glasses, filling each glass with the fruit about one-fourth full. Now pour the juice into the pan and let it cook with the syrup, stirring it almost constantly till it jellies, then pour it hot over the fruit.
When it is firm, cover and seal the glasses.
Use the large cherry currants.