3 c. prepared fruit (1 quart each)
4 1/2 c. sugar (can be reduced slightly)
1 box powdered fruit pectin
3/4 c. water

Thoroughly crush currants; place in dampened jelly bag or 4 thicknesses of dampened cheesecloth and squeeze juice out (paddles of some sort work). Measure 1 1/2 cups into a large bowl. Then thoroughly crush berries. Squeeze out juice and measure 1 1/2 cups into bowl with currant juice. Add sugar to combine juice and mix well.

Combine pectin and water in a small saucepan; bring to boil and boil 1 minute with constant stirring. Stir in fruit juice/sugar mix and continue stirring 3 minutes. A few sugar crystals will remain.

Quickly ladle into prepared jars; cover and let stand until set. Makes 7 glasses.