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Currants, to Keep, for Tarts

Gather the fruit when it is quite dry and not over-ripe, pick it from the stalks, and put it into a large dry earthen jar, with a quarter of a pound of moist sugar to each pound of fruit. Put it in a good oven and bake it for twenty minutes. Warm some preserving jars, be sure that they are quite dry, and fill them with the fruit. Tie a bladder over them immediately, and store them in a dry place. They will keep good through the winter if they are not opened, but they require to be used when the cover has once been removed. Probable cost of currants, 4d. to 6d. per quart.