This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
The red fruits may be nicely combined. A delicious preserve is made by taking equal parts of strawberries and red raspberries, and covering with granulated sugar, using a pound of sugar to each pound of fruit; let stand overnight. In the morning pour the juice into a preserving kettle; if sugar is not melted place in the oven a few moments. To each pint of this juice add one cup of currant juice. Boil until a drop from a spoon will retain its shape when dropped on to a cold plate. Add the berries and boil about three minutes after the fruit has first come to a boil. Fill into jars and seal.