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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
3 lbs ripe currants |
2 lbs sugar |
1 tablespoon cinnamon |
1 teaspoon ground cloves (up to a tablespoon, depending on your taste) |
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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