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Currant Paste

Put any quantity of ripe currants, either red or white, or a part of each mixed, into a hair sieve; press out the juice, and put three parts of it aside for making jelly. Rub the fruit, with the remainder of the juice, through the sieve, and boil it, stirring it constantly, till it is dry. Add half a pound of sugar for each pound of the original weight of fruit, and boil twenty minutes longer. Be careful not to let the paste burn. Put it into jars, and store for use.