6 lbs of black currants 4 pints of water 7 1/2 pounds of sugar
Preparation
1. Remove stalks, odd leaves and the larger of the snuffs from the berries. (Snuffs are the fibrous growths opposite the stalk and are the remains of the flowers).
2. Place the water and the currants into a preserving pan and slowly boil until the fruit is soft and tender.
3. Add the sugar and still until it is all dissolved.
4. Boil until the jam will set, then remove any scum from the surface.
