1. Select plump, fully ripe bright-red currants.
2. Wash in cold water and remove stems.
3. Follow directions below for style of pack desired.
Syrup pack: Pack currants into containers and cover with cold 50 percent syrup, leaving headspace. Seal and freeze.
Sugar pack: To each quart (1 1/3 pounds) of fruit add 3/4 cup sugar. Stir until most of the sugar is dissolved. Pack currants into containers, leaving headspace. Seal and freeze.
Unsweetened pack: Pack currants into containers, leaving headspace. Currants can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.
So Easy to Preserve, 5th ed. 2006