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Red Currant Preserve

Pick four pounds of red currants from the stalks and put them into a pan over the fire to dry; next press them through a sieve and put back again over the fire, stirring constantly until the liquor becomes so clear that the bottom of the pan can be seen Melt six pounds of sugar over the fire and boil to the ball degree, which is ascertained by dipping the finger into cold water, then instantly into the boiling sugar, and back immediately into the cold water. If the sugar will roll from the finger in a little ball, can be crumbled between the fingers, and will stick to the teeth if bitten, the sugar is boiled to this state. Then pour the sugar over the currants and keep stirring them. In a short time, remove from the fire but continue stirring until the liquor bubbles, then turn it into moulds.