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Black Currant Jam

The fruit should be gathered on a fine day, and should be ripe, and well freed from the stalks and tops. Put three quarters of a pound of sugar to one pound of fruit. Place sugar and fruit in a preserving-pan, and allow it to stand near or by the side of the fire until the sugar has dissolved, then stir it, and bring it to the boil. It must be well skimmed, and will require greater attention on this head if brown sugar be used instead of loaf. Simmer till it stiffens, and put into pots for use. Probable cost, 8d. per ordinary jam pot. (See also CURRANT JAM, BLACK.)