Currant and Cherry Preserves |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 quarts currants |
6 cups sugar |
4 lbs cherries, pitted |
2 lbs seedless raisins or 2 lbs sultanas |
Directions:
1. Crush currants and simmer, covered, until soft.
2. Strain through a cheesecloth or jelly bag.
3. Boil with sugar for 20 minutes or until the temperature reaches 220F on a candy thermometer; add cherries and raisins and cook until thick.
4. Pour into hot sterilized jars and seal; process in a boiling water bath for ten minutes.
|
|