|Currants||1 Cup (16 tbs)|
|Sugar||5 Cup (80 tbs)|
|Loganberries||2 Cup (32 tbs)|
|Raspberries||2 Cup (32 tbs)|
|Sweet cherries||2 Cup (32 tbs), pitted|
Crush the currants in a saucepan and add 1 cup water.
Cook until soft and turn into a jelly bag to drain.
Add the sugar to the currant juice and bring to a boil over low heat, stirring until the sugar is dissolved.
Boil over high heat for 5 minutes.
Add the remaining ingredients and cook over high heat for about 30 minutes, stirring frequently, or just until the liquid sheets from a spoon.
Pour immediately into hot sterilized jars and seal.