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