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Cathedral Preserves

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  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.

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