1 quart currants. 1 1/2 lbs. (3 cups) sugar.

Stem the currants and crush each berry with a silver fork; then to two cupfuls of crushed currants add three cupfuls of sugar and stir with a wooden spoon until well mixed. Allow to stand for twenty-four hours, stirring frequently, then fill into sterilized glasses and cover.

The preserve will ferment if each berry is not crushed.

Another Method: Press fresh fruit through a fruit press or a colander fine enough to take out all the skins and seeds. Add an equal quantity of sugar and stir for thirty minutes with a wooden spoon. Be sure that the sugar is well dissolved, as that is the secret of success. Then pour the mixture into sterilized glasses and set away in a cool, dry place until a thin, sugary crust is formed over the top.

Then cover and keep in a cool place.