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Red Currant Syrup

Place the required quantity of freshly-picked red currants in a bowl and mash them with a wooden spoon; cover the bowl and let them stand for three or four hours. Strain the juice through a jelly-bag, measure it and put into a sugar boiler with three-quarters of a pound of lump sugar to each pint of juice. Boil until reduced to a clear syrup keeping it well skinned; then take off the fire and leave until cold. Pour the syrup into small bottles, pour a little fresh salad oil on the top of each to preserve it, and put them in an upright position in a dry cupboard until required,