Spiced Currant Jelly

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.

• Ready In: 45 mins
• Yields: 48 1-ounce servings

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.