Spiced Currants

Ingredients

• 4 pounds currants
• 2 pounds brown sugar
• 2 tablespoons cinnamon
• 1 teaspoon salt
• 2 tablespoons clove
• 1 cup vinegar

Method

1. 1

   Remove stems and wash currants, add remaining ingredients, and boil twenty minutes.

2. 2

   Keep in stone jar.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 123. The excerpt below is the record exactly as published.

4 pounds currants 4 pounds sugar 4 pounds raspberries Remove stems from currants, mash, cook thirty minutes, and strain in jelly bag. Cook sugar and juice ten minutes, add raspberries, bring to the boiling point, fill jars first with berries, then with juice, and seal. PRESERVING 815 Apple Marmalade Apples with considerable flavor are best for marmalade. Wash, core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, press through a sieve, add equal amounts of sugar and apples, and flavor with orange or lemon juice. Cook until water is evaporated; fill glasses, and cover. All fruits may be made into marmalades by following the above directions. If the fruit lacks flavor, lemon juice, lemon rind, or ginger root may be cooked with the fruit. Orange Marmalade No. i 4 pounds oranges 4 pounds sugar boiHng water Peel oranges, cut peel in quarters, cover with boiling water, and cook until tender. Drain, scrape to remove white, and cut scraped peel in shreds. Slice oranges, rejecting seeds and stringy portions ; add sugar, cook slowly forty minutes; add rind, cook two hours. Pour into jars or glasses. Orange Marmalade No. 2 4 pounds oranges 6 pounds sugar 6 lemons Slice oranges and lemons in very thin slices, reject seeds, cover with sugar, and cook slowly until of a thick consistency, about two hours. Pour into jars or glasses. Grape Fruit Marmalade 4 pounds grape fruit 4 pounds sugar Wash grape fruit, slice thinly, remove seeds and pulpy portion, add sugar, and cook slowly two or three hours. Pour into glasses and cover. 316 LOWNEY'S COOK BOOK Peach Marmalade 4 pounds peaches 4 pounds sugar juice 2 lemons Wipe and cut peaches in halves, remove stones, cut peaches in pieces; add sugar and cook slowly two hours; add lemon juice. Pour into glasses and cover. Quince, apricot, plum, and prune marmalade may be made like Peach Marmalade. Blackberry Jam 4 pounds blackberries 2 pounds sugar Wash and pick over blackberries, heat, then press through a sieve. To this puree add sugar and boil one half hour. Pour into glasses and cover. Black, Red, and White Currant Jam 4 pounds currants 4 pounds sugar Stem currants, crush slightly; add sugar, let stand over night ; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover. Green or Ripe Grape Jam Wash and stem grapes. Separate skins from pulp. Cook skins until tender, press through a sieve. Cook pulps ten minutes, press through a sieve. Combine purees; add one pound of sugar to every quart of puree; boil one half hour, stirring often. Pour into glasses and cover. Raspberry or Strawberry Jam 4 pounds raspberries or strawberries 2 J pounds sugar Mash berries; add sugar; cook thirty minutes, stirring very often. Pour into glasses and cover. PEESEEVING 317 ^ Spiced Currants 4 pounds ciu'rants 2 pounds brown sugar 2 tablespoons cinnamon 1 teaspoon salt 2 tablespoons clove 1 cup vinegar

Cook this with the app: pantry check, scaling, and the assistant.