Currant Jam Recipe

Ingredients, twelve pounds of picked currants, either red, black, or

white, or, if agreeable, mixed; eight pounds of raw sugar, three pints

of water. If you could borrow what is called a preserving-pan from a

neighbour, it would suit the purpose better than a pot; but, failing the

preserving-pan, put the eight pounds of sugar in a four-gallon iron pot,

with the three pints of water; stir these on the fire till the sugar

boils; remove the scum from the surface, and, when it has boiled for

about ten minutes, add the currants, and keep stirring the jam, while it

boils for half an hour; and then, if it presents the appearance of being

rather thick, and the currants partly dissolved, it will be ready to

pour into stone jars, which, after being allowed to cool all night, are

to be tied down with paper, and kept in a cold place for winter's use.

All kinds of seed fruit can be prepared in the same manner, as well as

all kinds of plums.

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