Preserved Currants and Raspberries
| Currants, | 1 pint |
| Raspberries, | 1 quart |
| Sugar |
The currants and raspberries Adelaide picked over and kept separate. She did not forget to look carefully in the center of each raspberry to be sure that there were no little worms. After washing the currants, placing them in the colander and dipping it up and down several times in a pan of clear cold water she poured them into the saucepan and mashed them with the wooden potato masher. Adelaide washed the raspberries in the same manner, but stood them aside to drain while the currants were cooking. The currants simmered slowly for half an hour (or until the currants looked white), and then the juice was strained through the jelly bag. Adelaide returned the juice to the saucepan, and added the sugar. (The currants and berries had been weighed after washing them, and to each pound of fruit she measured three-fourths of a pound of sugar.)
The juice and sugar boiled slowly for twenty minutes, then Adelaide poured in the raspberries carefully and cooked three minutes more.
Into the sterilized pint jar she skimmed the raspberries, then added the juice to overflowing. The silver knife was inserted between the jar and the fruit, to let all air bubbles rise to the top and break, the new rubber was placed on smoothly and Adelaide sealed the jar quickly. It was then placed upside down out of the way of any draft. In the morning the jar was carefully inspected for any leaks, wiped free from all stickiness with a damp cloth and the label pasted on. Adelaide then stored it away in the preserve closet.