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Currant and Raspberry Jelly

Allow two pounds of currants to one pound of raspberries, one pint of water and one and one-half pounds of sugar. Stem and clean the fruit. Add the water to the fruit and cook. Put into a jelly-bag, made of two thicknesses of cheese-cloth, and let drain over night. In the morning, measure juice and add an equal quantity of sugar. There should be one and one-half pints from the quantity given. Boil rapidly until the fruit will jell when tried in a spoon or on a dish.