|Stemmed currants||4 Quart|
|Sugar||2 Cup (32 tbs)|
Place half the currants in a large kettle and add just enough water to prevent sticking, then simmer for 15 minutes.
Mash the currants occasionally.
Turn into a jelly bag to strain and measure the juice.
Measure 2 cups sugar for each cup juice.
Simmer the juice for 10 minutes, skimming frequently.
Add the sugar, stirring until dissolved, and bring to a boil, then add the remaining currants.
Simmer until tender and pack in hot sterilized jars.
Cook the syrup until thick, then pour immediately over the currants and seal.