Red-Raspberry-And-Currant Conserve

3 qt. red raspberries 1 qt. red currants 1 c. hot water 2-1/2 lb. sugar

Look the raspberries over carefully, and remove any that show signs of spoiling. Wash the currants and stem them.
Add the water to the sugar and put the mixture over the fire to boil.
Add the currants to this, and stir until the mixture comes to the boiling point. Boil for several minutes, or until the mixture begins to thicken, and then add the red raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot sterilized glasses, cool, seal, and label.