Currants should be prepared the same as raspberries.
Pineapple.
Pare the fruit, and be sure you take out all the eyes and discolored parts. Cut in slices, and cut the slices in small bits, taking out the core. Weigh the fruit, and put in a pan with half as many pounds of sugar as of fruit. Let it stand over night In the morning put it over the fire and let it boil rapidly for a minute only, as cooking long discolors it. Put it in the jars as directed.
Grated Pineapple.
Pare the fruit clean; then grate it on a coarse grater, rejecting the cores. Weigh it, and put to each pound of fruit a pound of sugar. Let it stand over night. In the morning boil for a minute, and it is done. Put it in jars as directed.
Blackberries.
Blackberries are prepared like strawberries. If they are quite ripe, not quite so much sugar is needed.
Whortleberries.
To each quart of berries allow one-third of a pound of sugar, and half a pint of water to three pounds of sugar. Put the water and sugar over the fire, and when boiling hot, add the berries. Cook three minutes. Put in the jars as directed.
Crab-Apples.