Currant and Raspberry Preserves

Ingredients

• raspberries
• white powdered sugar
• currants

Instructions

1. For currants, use the currant jelly recipe (No. 739).
2. For raspberries, boil the fruit plain about 20 minutes, then sieve out the seeds.
3. Weigh the deseeded pulp and reheat with an equal weight of sugar to preserve consistency.