Currant and Raisin Jam.
3 pounds of sugar.
1 pound of raisins.
3-1/2 pounds of currants.
1 orange.
1 pint of water.
Cut the raisins in two and seed them; then cook them for one hour or more in the pint of water. Pick over the currants and put them on to cook in the preserving kettle. Add the orange juice, and cook for fifteen minutes after the fruit begins to boil.
Remove the seeds from the orange, and, after chopping the pulp and peel very fine, rub through the sugar. When the currants have been boiling for fifteen minutes, add the other ingredients to them, and cook for fifteen minutes longer. Put into jelly glasses, and when cold cover. This quantity will fill twelve glasses.