|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.
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