Mash the currants in a bowl or marble mortar, so as to break all the berries without materially bruising the seeds; put the mass into a saucepan, and heat it nearly to the boiling point; then rub it through a sieve to separate the seeds. To one pint measure of the pulpy juice, add one pound and a half of loaf sugar, let the mixture simmer gently over the fire, and keep stirring it to prevent it burning at the bottom of the pan. Continue the simmering till the mass, when cold, assumes the consistence of a stiff, or almost solid paste, which may be readily known by placing from time to time a tea spoonful of it on a cold plate. When the mass has acquired the proper consistence, pour it out on a marble slab, or earthenware plate, and continue the further exsiccation by putting it in a stove, or on a hot hearth. APRICOT PASTE, Peach Paste Plum Paste Cherry Paste Quince Paste. Take ripe apricots, boil them till quite soft, mash them, and rub the mass through a splinter sieve, put the pulp into a pan, and to every pound put half a pound of powdered loaf sugar; put it again on the fire to simmer till the paste drops off easily from the spoon, then take it from the fire and pour it on a slab. Peach, quince, plum, and cherry paste, may be prepared in the same manner. RASPBERRY PASTE. Mash the raspberries, and having heated the mass in a saucepan, pass it through a splinter sieve; simmer the mass gently to the consistence of a paste, and to every pound and a quarter of the pulp, add one pound and a half of powdered loaf sugar, and proceed as before directed.--_See black currant paste._ ORANGE AND LEMON PASTE. Squeeze out the juice of Seville oranges, and boil the rinds in water till they are tender enough to be crushed between the finger; scoop out the pulp of the fruit, and put it aside; pound the rind, in a mortar, to form a smooth mass, pass it through a splinter sieve; add to it the juice, and keep it on the fire till the mass acquires the consistence of a paste; then take it off, weigh it, and to every pound and a quarter add two pounds of powdered loaf sugar; mix and finish it like black currant paste. _See page 260._ Lemon paste is made in a like manner. RASPBERRY JAM. Strawberry Jam Currant Jam Gooseberry Jam Mulberry Jam. Having mashed the raspberries, put them into a saucepan, and make them boiling hot; rub the pulp through a coarse splinter sieve, and to a pint, by measure, add one pound of powdered loaf sugar; simmer the mixture with a gentle heat till the mass has acquired the consistence of a stiff paste, and comes off from the bottom of the pan, taking care to stir the mixture continually with a wooden spatula when it begins to thicken. Put the jam into pots, which should be perfectly dry, for the least damp spoils it. When quite cold, tie it over. Strawberry, currant, gooseberry, and mulberry jam, may be prepared in a like manner. APRICOT JAM.