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

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