Blackcurrant and Cherry Jam

• 2lb blackcurrants
• 2lb black cherries
• 1 pint

Simmer the blackcurrants in the water for one hour, and put through a jelly bag. Simmer stoned cherries in the blackcurrant juice for twenty minutes. Stir in the sugar until dissolved, then boil quickly to setting point. Pour into hot jars, cover and seal when cold.