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CURRANT JAM, BLACK (superior)

Boil two pounds of black currants until the juice flows freely. Put the fruit through a sieve, leave behind whatever will not pass through. Boil the pulp for five or six minutes, lift it from the fire, and stir into it a pound of powdered loaf sugar. Boil it again until it thickens, and pour it into jars for use. Time to boil the pulp with the sugar, a quarter of an hour. Probable cost, currants, 4d. per quart.