[Modern cookery, in all its branches

To many tastes, a still finer jam than this (which we find sufficiently sweet) may be made with an equal weight of fruit and sugar boiled together for seven minutes. There should be great exactness with respect to the time, as both the flavour and the brilliant colour of the preserve will be injured by longer boiling. Red currants (without stalks), 4 lbs. ; fine sugar, 3 lbs. : boiled quickly, 8 minutes. Or, equal weight fruit and sugar : 7 minutes. VERY FINE WHITE CURRANT JELLY. The fruit for this jelly should be very white, perfectly free from dust, and picked carefully from the stalks. To every pound add eighteen ounces of double refined sifted sugar, and boil them together quickly for eight minutes ; pour it into a delicately clean sieve, and finish it by the directions given for the Norman red currant jelly (page 559). White currants, 6 lbs. ; highly refined sugar, 6f lbs. : 6 minutes. WHITE CURRANT JAM, A BEAUTIFUL PRESERVE. Boil together quickly for seven minutes an equal weight of fine white currants, stalked with the greatest nicety, and of the best sugar pounded and passed through a sieve. Stir the preserve gently the whole time, and be careful to skim it thoroughly. White currants, 4 lbs. ; best sugar, 4 lbs. : 7 minutes. CURRANT PASTE. Stalk and heat some red currants as for jelly, pour off* three parts of the juice, which can be used for that preserve, and press the remainder, with the pulp of the fruit, closely through a hair sieve reversed ; boil it briskly, keeping it stirred the whole time, until it forms a dry paste ; then for each pound (when first weighed) add seven ounces of pounded sugar, and boil the whole from twenty-five to thirty minutes longer, taking care that it shall not burn. This paste is remarkably pleasant and refreshing in cases of fever, and acceptable often for winter-desserts. Red currants boiled from 5 to 7 minutes, pressed with one-fourth of their juice through a sieve, boiled from to 2 hour. To each pound 7 oz. pounded sugar : 25 to 30 minutes. Obs. — Confectioners add the pulp, after it is boiled dry, to an equal weight of sugar at the candy height : by making trial of the two methods, the reader can decide on the better one. FINE BLACK CURRANT JELLY. Stir some black currants over the fire until they have yielded their juice ; strain, weigh, and boil it for twenty minutes; add to it three pounds and a half of sifted sugar of good quality, made quite hot, and when it is dissolved boil the jelly for five minutes only, clearing off the scum with care. This, though an excellent preserve, is too sweet for our own taste, and we think one made with less sugar likely to be more acceptable in cases of indisposition generally. Juice of black currants, 4 lbs. : 20 minutes. Sugar, 31 lbs. : 5 minutes. COMMON BLACK CURRANT JELLY. Boil from three to six pounds of the juice rapidly for twenty minutes, stirring it well ; then mix with it off the fire, half a pound of sugar for each pound of juice, and continue the boiling for ten minutes. Juice of black currants, 3 to 6 lbs. : 20 minutes. To each pound juice ^ lb. good sugar : 10 minutes. Obs. — This jelly may be made with Lisbon sugar, but will then require rather more boiling. BLACK CURRANT JAM AND MARMALADE.