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.

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.

How To Preserve Them Dry

Tie 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.