Take seven pounds of fresh and perfectly ripe currants, pick them over,
wash and stem them and put in a granite-ware or porcelain-lined kettle,
with five pounds of granulated sugar, one even tablespoonful of cloves,
one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint
of best cider vinegar. Boil an hour and a half, put in jars and when
cold seal.