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“Very spicy and beautifully sweet preserves from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This recipe makes about 3 pints and cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
45mins
YIELD:
48 1-ounce servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash currants; stem and add sugar and spices.
  2. Heat until sugar melts; boil, uncovered for 20 minutes or until thick enough to form jelly on a cold plate.
  3. Pour into sterilized jelly glasses and seal.

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