1351. Black Currant Jam

Gather your currants on a dry day when they are full ripe, pick them from the stalks, wash them well in a basin, and to every pound of currants put a pound of double refined sugar beaten and sifted; put them into a preserving pan, boil them half an hour, skim and keep them stirring all the time, then put them into pots; when cold put brandy paper over them; and tie white paper over all.

1352. Currant Jam Of All Colours

Strip your currants, and put them into your pan, with three quarters of a pound of sugar to a pound of fruit, add your sugar after your fruit has boiled a few minutes, boil all together mashing your fruit with a wooden spoon; boil all gently for half an hour, then fill your jars.

1353. Currants Preserved

Take the seeds and stalks from whatever quantity of currants you intend to use, of which a fourth, part must be white currants; put them into a preserving pan with a glass of water, let them boil up until the fruit bursts then strain the juice twice, clarify and boil to casse some sugar, an equal weight to the fruit, pour the juice on it, boil them together a quarter of an hour, and having skimmed it well pour it into pots.

1354. How To Preserve Currants Dry

Stone your currants and tie them up in bunches; to every pound of currants boil two pounds of sugar till it boils very strong, dip in the currants, let them boil very fast till the sugar flies all over them; when settled a quarter of an hour boil them till the sugar rises almost to the top of the pan, let them settle, skim them and set them by till next day, then drain them and lay them out, taking care to spread the sprigs that they may not dry clogged together, dust them very much, and dry them in a hot stove.

1355. How To Preserve Currants For Tarts

Put a pound of sugar into a preserving-pan; for every pound and a quarter of currants have a sufficient quantity of currant juice to dissolve the sugar; when it boils skim it, and put in the currants, and boil them till they are very clear; put them into a jar, cover them with brandy paper, and keep them in a dry place.