Currant And Raspberry Preserves Recipe

Pick over six pounds of currants, wash and drain, put into a preserving

kettle a few at a time and mash, cook an hour and strain through double

thickness of cheese-cloth. Then return to kettle, add six pounds of

sugar, bring to boiling point and cook slowly twenty minutes. Bring

syrup to boil again, add one quart of raspberries, skim out raspberries,

put in jar, and repeat until raspberries are used. Fill jars with syrup,

and screw on tops.