Red Currant Jam.
Stalk the currants, and put them into a preserving pan. Pour on them sufficient water that when the hand is pressed flat on them the water comes just through the fingers. Boil for an hour, then strain through buttercloth, squeezing tightly and wringing the bag to get out every particle of juice . Allow 1lb. of sugar to a pint of juice, and boil for seventeen minutes, or until the jam will set when tested.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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