Black Raspberries and Currant Jelly

Combine black raspberries and currants in about equal parts, with a few more berries than currants if desired; cook and proceed as for blackberry jelly.

Pick over currants, wash them, and put them in a kettle with a little water.

Cook slowly until the currants look white.

Put the fruit in a bag, drain, and measure the juice.

Bring to the boiling point and boil eight minutes.

Add hot sugar (1 part sugar to 1 part juice).

Boil three minutes.

Pour into glasses.

Put the fruit in a stone jar and set it in a kettle of tepid water.

Boil until the fruit is well softened, stirring frequently.

Put the fruit in a jelly bag and let it drip a few hours.

Boil the juice just twenty minutes.

Add hot sugar.

Let it boil five more minutes.

Pour into glasses.

Squeeze juice from the currants without cooking.

Boil the juice twenty minutes.

Add 1 pound of hot sugar for each pint of juice.

Stir well together and boil five minutes.