2 qts. (2 L) raspberries
Juice from 1 1/2 lbs. (675 g) currants
1 1/2 lbs. (675 g) sugar

Wash the raspberries and set aside. Put the currant juice in a large pot and add the sugar. Heat to the boiling point, then cook slowly for 20 minutes. Add a third of the raspberries. Bring the syrup to the boiling point, then spoon the raspberries into clean, sterilized jars. Repeat until all the berries are used. Fill each jar with the boiling syrup and seal. About 6 (8 oz.) jars.