Canned Raspberries and Currants
| Raspberries, | 1 quart |
| Currants, | 1 pint |
| Sugar, | 2 cups |
Adelaide picked over the raspberries and currants very carefully, washed and drained them in the usual manner, but kept them separate.
The currants she placed in the saucepan and mashed with the wooden potato masher. Next she cooked them very slowly until the currants looked white, then she strained them through two thicknesses of cheese cloth. Returning the juice to the saucepan, she added the sugar, stirring until it was all dissolved, and let it boil slowly twenty minutes, then she poured in the raspberries carefully and boiled them three minutes.
The sterilized pint jar Adelaide filled to overflowing at once, inserted the silver knife to force the air bubbles to the top, placed the new rubber on smoothly, sealed quickly and stood upside down out of the way of any draft.
In the morning she wiped off all stickiness with a damp cloth, made sure the jar did not leak, pasted on the label and stored it away in the preserve closet.