e fruit be very ripe, and gathered on a dry day. Strip it
from the stalks, and put it into a preserving-pan, with a gill of water
to each lb. of fruit; boil these together for 10 minutes; then add the
sugar, and boil the jam again for 30 minutes, reckoning from the time
when the jam simmers equally all over, or longer, should it not appear
to set nicely when a little is poured on to a plate. Keep stirring it to
prevent it from burning, carefully remove all the scum, and when done,
pour it into pots. Let it cool, cover the top of the jam with oiled
paper, and the top of the jars with a piece of tissue-paper brushed over
on both sides with the white of an egg: this, when cold, forms a hard
stiff cover, and perfectly excludes the air. Great attention must be
paid to the stirring of this jam, as it is very liable to burn, on
account of the thickness of the juice.

_Time_.--10 minutes to boil the fruit and water; 30 minutes with the
sugar, or longer.

_Average cost_, from 6d. to 8d. for a pot capable of holding 1 lb.

_Sufficient_.--Allow from 6 to 7 quarts of currants to make 1 dozen pots
of jam, each pot to hold 1 lb.

_Seasonable_.--Make this in July.

BLACK-CURRANT JELLY.

1531. INGREDIENTS.--Black currants; to every pint of juice allow 1/4
pint of water, 1 lb. of loaf sugar.

_Mode_.--Strip the currants from the stalks, which may be done in an
expeditious manner, by holding the bunch in one hand, and passing a
small silver fork down the currants: they will then readily fall from
the stalks. Put them into a jar, place this jar in a saucepan of boiling
water, and simmer them until their juice is extracted; then strain them,
and to every pint of juice allow the above proportion of sugar and
water; stir these ingredients together cold until the sugar is
dissolved; place the preserving-pan on the fire, and boil the jelly for
about 1/2 hour, reckoning from the time it commences to boil all over,
and carefully remove the scum as it rises. If the jelly becomes firm
when a little is put on a plate, it is done; it should then be put into
_small_ pots, and covered the same as the jam in the preceding recipe.
If the jelly is wanted very clear, the fruit should not be squeezed dry;
but, of course, so much juice will not be obtained. If the fruit is not
much squeezed, it may be converted into a jam for immediate eating, by
boiling it with a little common sugar: this answers very well for a
nursery preserve.

_Time_.--Abou