Spiced Currants

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: 1 hr 45 mins
• 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.