Western Special Preserves Recipe
Ingredients
| 1 cup stemmed currants | ||
| Water | 1 Cup (16 tbs) | |
| Sugar | 5 Cup (16 tbs) | |
| 2 cups stemmed loganberries | ||
| 2 cups stemmed raspberries | ||
| Sweet cherries | 2 Cup (16 tbs), pitted | |
Directions
Crush currants; combine currants and water in a large sauce pot.
Cook until soft.
Drain juice through jelly bag or several thicknesses of cheesecloth.
Add sugar to currant juice; bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly 5 minutes.
Add remaining fruit and cook almost to jellying point, about 30 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Cook until soft.
Drain juice through jelly bag or several thicknesses of cheesecloth.
Add sugar to currant juice; bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly 5 minutes.
Add remaining fruit and cook almost to jellying point, about 30 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Chef
