The 1901 Cookbook Archive
No. 3262 — Red, White and Black Currant or Rowan Preserve
English historical translation of Molokhovets recipe No. 3262 from the 1901 Russian cookbook, retaining original methods and measures.
Select large berries, remove the seeds and rinse in cold water. Place in a jar and cover with boiled but cooled syrup made from 1½ pounds sugar and 2 glasses water for every pound cleaned fruit.
The next day drain the syrup, boil, cool and pour over the berries again. On the third day cook berries and syrup together, sprinkling with the remaining ½–¾ pound sugar.
For ordinary preserve the berries need not be seeded; rinse and cook as usual, with 1½–2 pounds sugar and 1 glass water per pound berries. Currants are sometimes preserved on whole sprigs.
Original source: Read Russian recipe No. 3262. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.