• 2 lb. blackcurrants
• 1½ pt. water
• 3 lb. sugar

Remove currants from the stalks. If the fruit is dirty, wash it thoroughly and drain. Put into the preserving-pan with the water, and stew slowly till the skins are soft. This will take at least ½ hr., probably more. As the pulp thickens, stir frequently to prevent burning. Add the sugar, stir over a low heat until dissolved, then boil rapidly till setting point is reached. (Test for set at intervals after about 10 min. rapid boiling.) Skim, pour into dry, warm jars and cover.