Currant Jam Recipe

To a pound of currants put three quarters of a pound of lump sugar. Put

the fruit first into the preserving-pan, and place the sugar carefully

in the middle, so as not to touch the pan. Let it boil gently on a clear

fire for about half an hour. It must not be stirred. Skim the jelly

carefully from the top, and add a quarter of a pound of fruit to what

remains from the jelly; stir it well, and boil it thoroughly. The

proportion of fruit added for the jam must always be one quarter. In

making jelly or jam, it is an improvement to add to every five pounds of

currants one pound of raisins.

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