Boil the fruit in clarified sugar as for preserving; take it out of the sirup and drain it upon sieves; sift over it through a lawn sieve, till quite white, pounded loaf sugar. Place them in a cool oven, and turn and dust them with sugar till dry.
Stir into half a pint of mild ale, as much flour as will make it into a thick batter; add a little sugar and a few currants; beat it up quickly, and with a spoon drop it into boiling lard.
Take some ripe red currants, pick them, and squeeze out the juice from some of them; put to it some juice of raspberries; then put to this the whole currants, boil them gently; and when they begin to break, put in an equal weight of sugar boiled to candy height; boil them together, mash them as they boil; skim them, put in some rose water, and when it becomes as thick as marmalade, put it into pots.
Gather the fruit perfectly dry, and before it be too ripe, pick it from the stalks, and put it into clean, dry, wide-mouthed bottles; if the flavor of raspberries is approved, some may be added with the currants; tie tightly over each bottle a piece of sound bladder previously soaked in water; set them into a pan of cold water with a little straw at the bottorn, and a little between the bottles; put them on the fire, and when they begin to simmer, keep them in that state about three-quarters of an hour, but they must not be allowed to boil; take the pan off the lire; the bladders will be raised, but will fall soon after, and sink into the mouth of the bottles; in an hour, take them out, and tie strong paper over each, and set them in a dry cool place. The bottles may be placed in a bottle rack with the neck downwards. Damsons, cherries, and gooseberries, may be done in this way; any sort will keep for a year. Cut off the stalks of the cherries, and top and tail the gooseberries.