Home › The Principles of Cookery › Black Currant Preserve

Black Currant Preserve

Dry thoroughly, cut off the heads and stalks and put the black currants into a preservingpan with some red currant juice (half a pint to a pound of the black currants), and a pound and a half of good sifted loaf sugar. Make it boil up, remove the scum, carefully scraping off the fruit from the sides of the pan. Shake it, but do not mash the currants. Allow it to boil from ten to fifteen minutes. Put into jars, and when cool cover closely. It is fit for tarts or excellent with cream. Probable cost, 6d. to 8d. per half pound pot.