Currant and Raspberry Jelly

• 4 quarts currants
• 4 pints raspberries
• Sugar

Select the cherry currants. They should not be over-ripe nor gathered after a rain. Pick over the fruit, but do not take the stems from currants. Mash the fruit, using wooden potato masher. Cook slowly until currants are nearly white. Strain. Take equal parts of sugar and juice. Boil five minutes, add heated sugar and boil three minutes. Skim, and pour into glasses. Cover and keep cool and dry.