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Orange and Currant Jam

7 pounds currants 2 pounds raisins 6 pounds sugar 2 oranges Seed the raisins, cutting each in halves.

Cook half an hour; chop the peel of the orange fine, squeeze the juice over the currants, cook the currants fifteen minutes, then add the sugar and rind and let cook until quite thick. Cooking the orange rind tender before adding it to the currants improves the jam.