• 4 lb. ripe blackcurrants
• 2½ pt. water
• sugar

Remove the leaves and only the larger stems and wash the blackcurrants. Place in the preserving-pan, add 1½ pt. water, and simmer gently till thoroughly tender. Mash well, then strain the pulp through a scalded jelly bag, leaving it to drip undisturbed for at least 15 min. Return the pulp left in