Recipe by mollypaul
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)