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Spiced Currants

For each pound of currants allow a pound of sugar. Make a syrup, using for each four pounds of sugar, one pint of vinegar, two teaspoonfuls cinnamon, one scant teaspoonful cloves, one half teaspoonful mace or nutmeg, and one fourth teaspoonful salt. When the syrup boils, add the currants and let cook about ten minutes; skim out the currants and let the syrup boil till quite thick, then add the currants and store as jelly. Black currants are good spiced. Gooseberries may also be prepared by this recipe.