Red Currant Syrup Recipe

The currants must be fresh and perfectly ripe and picked in dry weather.

Wash and put them in either a porcelain-lined or a granite-ware kettle,

stir until they are tender, as for currant jelly, then remove from the

fire and wring them as dry as possible in a cheese cloth. Measure the

juice and return it to the fire, let it cook fifteen minutes, then add a

pound of granulated sugar to each quart of juice, boil gently fifteen

minutes, skimming as long as the scum rises. Bottle and cork well and

keep in a dark place. Raspberry and strawberry syrup are made in the

same way, only mashing and straining the fruit and measuring the juice

before cooking.

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