Prep 15 mins
Cook 30 mins
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.
- 3 lbs ripe currants
- 2 lbs sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves (up to a tablespoon, depending on your taste)
- Wash currants; stem and add sugar and spices.
- Heat until sugar melts; boil, uncovered for 20 minutes or until thick enough to form jelly on a cold plate.
- Pour into sterilized jelly glasses and seal.