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Currant Jam, Black

Take equal weights of pounded lump sugar and picked fruit. Put the fruit in the preserving-pan, and pour into it two table-spoonfuls of water for every pound of fruit; boil and skim. When the fruit has boiled for twenty minutes, add the sugar. Stir the fruit well to keep it from burning, and boil it half an hour longer, counting from the time when it simmers equally all over. Put a spoonful of the juice and fruit to cool upon a plate. If the juice runs off, the jam must be boiled longer, if it jellies it is done enough. The jam will not keep unless the fruit was gathered when dry. Probable cost, 8d. per pound. Sufficient, a pound of fruit with sugar for a pound of jam. (See also the close of the recipe CURRANT JELLY, BLACK.)