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Cathedral Preserves

  Currants 1 Cup (16 tbs)
  Sugar 5 Cup (80 tbs)
  Loganberries 2 Cup (32 tbs)
  Raspberries 2 Cup (32 tbs)
  Sweet cherries 2 Cup (32 tbs), pitted

Crush the currants in a saucepan and add 1 cup water.
Cook until soft and turn into a jelly bag to drain.
Add the sugar to the currant juice and bring to a boil over low heat, stirring until the sugar is dissolved.
Boil over high heat for 5 minutes.
Add the remaining ingredients and cook over high heat for about 30 minutes, stirring frequently, or just until the liquid sheets from a spoon.
Pour immediately into hot sterilized jars and seal.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4535 Calories from Fat 33

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.1 mg0.3%

Total Carbohydrates 1162 g387.2%

Dietary Fiber 49.5 g198%

Sugars 1101.1 g

Protein 14 g28.9%

Vitamin A 10.8% Vitamin C 336%

Calcium 25.7% Iron 37.8%

*Based on a 2000 Calorie diet


Cathedral Preserves Recipe