Bottled Black Currants

Directions

1. 1
   Put the sugar into a pan with 2 1/2 cups of water and heat gently to dissolve, then boil for 1 minute to make a syrup.
2. 2
   Prepare the black currants by removing any twiggy stems and rinsing the fruit if necessary.
3. 3
   Pack the currants as tightly as possible, but without crushing, into warm, sterilized jars (see p. 152).
4. 4
   If using verbena or geranium leaves, layer 2 or 3 among the little purple-black fruits as you go.
5. 5
   Cover the packed fruit with the hot syrup (140F), filling the jars to the brim.
6. 6
   Fasten with screw-bands or clips.
7. 7
   If using screw-bands, remember to tighten them and then release by a quarter of a turn (see p. 156).
8. 8
   Place a folded tea towel in the bottom of a large pan (which must be deeper than your jars are tall).
9. 9
   Fill the pan with warm water (100F), then submerge the jars completely.
10. 10
    Clip a candy thermometer to the side of the pan.
11. 11
    Bring the water slowly to the simmering point (190F) over 25 minutes, then maintain this temperature for just 2 minutes.
12. 12
    Lift the jars out and place on a wooden surface or a folded tea towel.
13. 13
    Tighten screw-bands.
14. 14
    Leave undisturbed for 24 hours.
15. 15
    To check that they are properly sealed, remove the clips or screw-bands and lift the jars by their lids (see p. 158).
16. 16
    Store in a cool, dark place.
17. 17
    Use within 1 year.