2 1/2 lb. whortleberries

4 oz. raisins

2 1/2 Ib. sugar

1 gallon water:

Rind and juice of 2 large lemons

Campden tablet

Pectozyme

Nutrient

Bordeaux yeast

Wash the whortleberries, add the chopped raisins, pour on the boiling water and when cool crush the berries with your hands. Add one teaspoonful of pectozyme and a Campden tablet, together with the rind and lemon juice. Cover and soak for three days, then strain, stir in the sugar, nutrient and yeast, and ferment to dryness.