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Currant Jam, Red and White

Take some fine ripe red or white currants; let them be gathered on a dry day, and be sure that they are fresh and free from dirt. Strip them from the stalks, and put them with an equal weight of finely-pounded loaf sugar into a preserving-pan. Let them remain on the fire exactly nine minutes after boiling. Pour the jam into jars, and cover it with brandied papers, and put over these tissue-paper dipped in gum. There is no economy in using a smaller proportion of sugar, as the jam requires to boil so much longer that the quantity is reduced sufficiently to make the difference. Probable cost, when plentiful, 4d. per quart. Sufficient, one pint of fruit for one pound and a quarter of jam.