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Raspberry and Currant Jam

Take freshly gathered dry fruit, and put a quarter of a pound of raspberries with each pound of red currants. Place the fruit in a perfectly clean preserving-pan, with three-quarters of its weight in sugar in small lumps. Stir it occasionally until it boils, skim carefully, and boil gently for three-quarters of an hour. Turn it into jars, and cover in the usual way. Store in a dry airy place. Time to boil, three-quarters of an hour from the time the jam boils.