Western Special Preserves
|Stemmed currants||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||5 Cup (80 tbs)|
|Stemmed loganberry||2 Cup (32 tbs)|
|Stemmed raspberry||2 Cup (32 tbs)|
|Pitted sweet cherries||2 Cup (32 tbs)|
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.
Process 15 minutes in boiling water bath.