Prep 15 mins
Cook 1 hr 30 mins
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.
- 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
- Wash currants; stem and cook with the sugar and vinegar over low heat for an hour.
- Add spices and continue cooking for 30 minutes.
- Pour into sterilized jars and seal.