Raspberry & Red Currant Jam

• 3 C crushed red currants
• 3/4 C water
• 4 C raspberries
• 7 C sugar
• liquid pectin

Cook crushed red currants and water together for 10 minutes. Strain through a sieve or jelly bag. Return to kettle and add raspberries and sugar. Boil hard 1 minute and remove from heat. Add 3 ounces liquid pectin. Stir and skim. Pour into hot sterilized jars. Add lids. Process for 15 minutes in boiling water bath.