Red Currant Jam

If the red currants are dusty, wash them before picking off the stems, drain them thoroughly, and spread them out on a folded tea towel or other cloth. When they are dry strip them from the stalks and put them into the preserving pan after weighing them. Allow 1 lb. of sugar to 1 lb. of fruit and put half the sugar or a little less in the preserving pan with the fruit. Heat it very gently, shaking the preserving pan frequently until the sugar is dissolved. Then boil up quickly. Meanwhile heat the rest of the sugar in the oven, taking care not to let it burn. Add it to it the boiling fruit and boil until the jam will set when tested. As a rule, ten minutes boiling is enough after the hot sugar is added.