Currant Jam or Jelly.
Take two pounds of currants and half a pound of raspberries: to every pound of fruit add three quarters of a pound of good moist sugar. Simmer them slowly; skim the jam very nicely; when boiled to a sufficient consistency, put it into jars, and, when cold, cover with brandy paper.
Black or red Currant Jelly.
Strip the fruit when full ripe; put it into a stone jar; put the jar, tied over with white paper, into a saucepan of cold water, and stew it to boiling on the stove. Strain off the liquor, and to every pint of red currants weigh out a pound of loaf-sugar, if black, three quarters of a pound; mix the fruit and the sugar in lumps, and let it rest till the sugar is nearly dissolved. Then put it in a preserving-pan, and simmer and skim it till it is quite clear. When it will jelly on a plate, it is done, and may be put in pots.
Currant Juice.
Take currants, and squeeze the juice out of them; have some very dry quart bottles, and hold in each a couple of burning matches. Cork them up, to keep the smoke confined in them for a few hours, till the juice is put in them. Fill them to the neck with the currant juice; then scald them in a copper or pot with hay between. The water must be cold when the bottles are put in: let them have one boil.
Another way.
Boil a pint of currant juice with half a pint of clarified sugar; skim it; add a little lemon to taste, and mix with a quart of seed.
Currant Paste.
Mash red and white currants; strain them through a linen bag; break in as much of the strained currants as will make the juice thick enough of seeds; add some gooseberries boiled in water. Boil the whole till it jellies; let it stand to cool; then put a pound of sugar to every pint, and scald it.