The fruit for these purposes should be gathered on fine days, and
only the best used for preserves. Press the juice from the rejected
currants, and strain it clear. To each pound of fruit you must allow a
pound of the best refined sugar, and make a fine clear syrup of the
currant juice and sugar. When it is cold put in your fruit and let it
boil until beautifully clear, when you may put it into pots and glass
jars, covering with brandy paper and wetted bladder.