Mash the currants in a bowl or marble mortar, so as to break all the
berries without materially bruising the seeds; put the mass into a
saucepan, and heat it nearly to the boiling point; then rub it through a
sieve to separate the seeds. To one pint measure of the pulpy juice, add
one pound and a half of loaf sugar, let the mixture simmer gently over
the fire, and keep stirring it to prevent it burning at the bottom of
the pan. Continue the simmering till the mass, when cold, assumes the
consistence of a stiff, or almost solid paste, which may be readily
known by placing from time to time a tea spoonful of it on a cold plate.
When the mass has acquired the proper consistence, pour it out on a
marble slab, or earthenware plate, and continue the further exsiccation
by putting it in a stove, or on a hot hearth.