5 lbs. currants. 1 teaspoonful powdered allspice. 3 lbs. (6 cups) sugar. 1/2 pint (1 cup) vinegar. 1 teaspoonful powdered mace. 1 teaspoonful salt. 1 tablespoonful powdered cinnamon. 1 teaspoonful powdered ginger. 1 tablespoonful powdered cloves. 1 teaspoonful black pepper.
Mash the currants and rub them through a sieve, add the other ingredients and boil for twenty minutes. Seal in sterilized jars.
2 quarts damsons. 1/2 teaspoonful salt. 4 ozs. (1/2 cup) sugar. 1/4 teaspoonful powdered mace. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered allspice. Pinch red pepper. 1/2 teaspoonful powdered cloves. 1 pint (2 cups) water.
Wash the damsons, put them into a porcelain-lined saucepan with the water. Simmer until they are perfectly tender, then press them through a sieve or fruit press, rubbing through as much of the skin as possible. Return this to the pan, add the sugar, salt and spices, and simmer until thick.
Bottle and seal.