Red-Currant Jam

Ingredients

• To every lb. of fruit
• 3/4 lb loaf sugar
• JAM-POT.]

Instructions

1. Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks;
2. put them into a preserving-pan with sugar in the above proportion;
3. stir them, and boil them for about 3/4 hour.
4. Carefully remove the scum as it rises.
5. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper brushed over on both sides with the white of an egg;
6. press the paper round the top of the pot, and, when dry, the covering will be quite hard and air-tight.