Raspberry and Currant Preserve
A dish that starts with currants and finishes with sugar.
Ingredients
US
Metric
- 6 lbs. currants
- 6 lbs. sugar
- 8 quarts raspberries
Steps
- Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook one hour, strain through double thickness of cheese-cloth. Return to kettle, add sugar, heat to boiling-point, and cook slowly twenty minutes. Add one quart raspberries when syrup again reaches boiling-point, skim out raspberries, put in jar, and repeat until raspberries are used. Fill jars to overflowing with syrup, and screw on tops.
Nutrition (estimated, per serving)
| Calories | 853 |
|---|---|
| Protein | 5.9 g |
| Fat | 1.3 g |
| Carbs | 220.2 g |
| Fiber | 15.6 g |
| Sodium | 52 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States