Red currants
           For each quart of berries:
           Pared rind of 1/2 lemon
      2    Cloves

           Water
           Sugar
  Pick any stalks and leaves from the berries, wash them and put into a pan
  and
  barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp.
  Put
  the pulp into a muslin cloth, over a large bowl and let the liquid to drip
  into
  the pan.
  Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2
  cups of
  red currant juice. Boil until the setting  point is reached, then pour into
  small pots and seal.