1534. INGREDIENTS.—White currants; to every pint of juice allow 3/4 lb. of good loaf sugar.
Mode.—Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from 3/4 to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place.
Time.—3/4 hour to draw the juice; 1/2 hour to boil the jelly.
Average cost, from 8d. to 10d. per 1/2-lb. pot.
Sufficient.—From 3 pints to 2 quarts of fruit should yield 1 pint of juice.
Seasonable in July and August.
BAKED DAMSONS FOR WINTER USE.
1535. INGREDIENTS.—To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet.
Mode.—Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper, well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer.
Time.—From 5 to 6 hours to bake the damsons, in a very cool oven.