The currants must be fresh and perfectly ripe and picked in dry weather.
Wash and put them in either a porcelain-lined or a granite-ware kettle,
stir until they are tender, as for currant jelly, then remove from the
fire and wring them as dry as possible in a cheese cloth. Measure the
juice and return it to the fire, let it cook fifteen minutes, then add a
pound of granulated sugar to each quart of juice, boil gently fifteen
minutes, skimming as long as the scum rises. Bottle and cork well and
keep in a dark place. Raspberry and strawberry syrup are made in the
same way, only mashing and straining the fruit and measuring the juice
before cooking.