Recipe by mollypaul
An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Directions See How It's Made
- Crush currants and simmer, covered, until soft.
- Strain through a cheesecloth or jelly bag.
- Boil with sugar for 20 minutes or until the temperature reaches 220F on a candy thermometer; add cherries and raisins and cook until thick.
- Pour into hot sterilized jars and seal; process in a boiling water bath for ten minutes.