Currants.
Strip them from the stems. Allow a pound of sugar to a pound of currants. Boil them together ten minutes. Take them from the syrup, and let the syrup boil twenty minutes, and pour it on the fruit. Put them in small jars, or tumblers, and let them stand in the sun a few days.
Raspberry Jam.—No. 1.
Allow a pound of sugar to a pound of fruit. Press them with a spoon, in an earthen dish. Add the sugar, and boil all together fifteen minutes.
Raspberry Jam.—No. 2.
Allow a pound of sugar to a pound of fruit. Boil the fruit half an hour, or till the seeds are soft. Strain one quarter of the fruit, and throw away the seeds. Add the sugar, and boil the whole ten minutes. A little currant juice gives it a pleasant flavor, and when that is used, an equal quantity of sugar must be added.
Currant Jelly.
Pick over the currants with care. Put them in a stone jar, and set it into a kettle of boiling water. Let it boil till the fruit is very soft. Strain it through a sieve. Then run the juice through a jelly-bag. Put a pound of sugar to a pint of juice, and boil it together five minutes. Set it in the sun a few days.
Quince Marmalade.
Rub the quinces with a cloth, cut them in quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strained, put a pound of brown sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly it is done.