|Stemmed currants||4 Quart|
|Sugar||2 Cup (32 tbs)|
Place half the currants in a large kettle and add just enough water to prevent sticking, then simmer for 15 minutes.
Mash the currants occasionally.
Turn into a jelly bag to strain and measure the juice.
Measure 2 cups sugar for each cup juice.
Simmer the juice for 10 minutes, skimming frequently.
Add the sugar, stirring until dissolved, and bring to a boil, then add the remaining currants.
Simmer until tender and pack in hot sterilized jars.
Cook the syrup until thick, then pour immediately over the currants and seal.
Serving size: Complete recipe
Calories 3676 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 33.8 mg1.4%
Total Carbohydrates 924 g307.9%
Dietary Fiber 162.2 g648.7%
Sugars 680.1 g
Protein 53 g106.1%
Vitamin A Vitamin C
Calcium 0.4% Iron 0.22%
*Based on a 2000 Calorie diet