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Spiced Currants

5 Pounds Currants 2 Pounds Sugar 1 Pint of Vinegar 1 Peck of Tomatoes Pint of Vinegar Ounce Red Pepper Ounce Black Pepper Ounce each, Mace, Cloves and Allspice 2 Ounces Mustard Cut tomatoes in two and boil for half an hour, press through a hair sieve, add spices and boil for three hours over a slow fire. Remove from fire, turn it out and let stand till next day; add the vinegar. Salt to suit; put in a little ginger and essence of celery if desired. Bottle, seal the corks and keep in a dark, cool place.