Spiced Currants

Submitted by Molly53

"A spicily sweet preserve from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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."

 

• Ready In: 1hr 45mins
• Ingredients: 6
• Yields: 2 1/2 pints

ingredients

• 2 1⁄2 lbs ripe currants
• 2 lbs sugar
• 1 cup vinegar
• 1 tablespoon cinnamon
• 1 1⁄2 teaspoons allspice
• 1 1⁄2 teaspoons ground cloves

directions

1. Wash currants; stem and cook with the sugar and vinegar over low heat for an hour.
2. Add spices and continue cooking for 30 minutes.
3. Pour into sterilized jars and seal.