Pick each currant individually, and heat the lot in a jar set in boiling water, squeeze as before, and allow a pint of juice to a pound of sugar, a little water may be added if thought proper, or a little red-currant juice. Boil for half an hour, carefully removing the skimmings.
Another way: Clarify the sugar, and add the fruit to it whole, boil for twenty minutes, and strain, then boil a few minutes additional. Pot it and paper it when cool. The refuse berries may be kept as black-currant jam, for tarts, dumplings, etc.