Currant and Raspberry Juice

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 qts. currants
  • 2 qts. red raspberries
  • 3 qts. water
  • 3 lbs. sugar


Pick over and wash fruit. Place in preserving kettle, cover with the water and let boil until soft, Strain well through jelly bag. Measure, and to every quart of juice add 1 cup of sugar. Heat to the boiling point and immediately fill into sterilized cans to overflowing. Screw on covers of cans and when cool screw air tight. Do not fill too full if bottles with patent stoppers are used. If ordinary bottles are used, cover with cork lightly at first and as it cools off push in until air tight and cover corks with paraffine or sealing-wax, melted.

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