5 c. currants
7 c. sugar
5 c. raspberries
Fruit pectin
1/2 c. water

Select fully ripened currants and raspberries. Wash and drain. Crush fruit good. Add water. Heat to boiling and boil 1 minute. Pour into jelly bag or thin cloth and squeeze out juice. Be careful, it will be very hot.

Measure juice. Pour into large pan. Add sugar. Mix thoroughly. Heat over hot heat, to boiling. At once, add fruit pectin. Heat to a full rolling boil. Stir constantly before and while boiling. Boil hard 1/2 minute.

Remove from heat. Skim. Pour quickly into hot sterilized glasses. Cover at once with melted paraffin.