Mix the cleaned currants and raspberries with 1 kg of preserving sugar. Let stand until the cherries are ready and add them to the mixture. Now add the rest of the preserving sugar and bring everything to the boil.
Let simmer for about 1/2 hour. Keep stirring without leaving the stove. I always stirred as soon as I saw that a light pink foam was starting to form. A little of the foam will still be there, but by constantly stirring it will not need to be removed with a spoon.
After 1/2 hour add the cherry liqueur, simmer for another 5 minutes and then pour into glasses. For me it was about 4.2 liters.
Rinse the jars and lids with very hot water. After filling in, clean the edge with a damp paper towel (which actually goes without saying, I think). Then screw on the cover immediately (careful, hot!).
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