Cherry Currant Conserve
- 2 quarts sour cherries, pitted
- 1 quart currants
- 2 cups sugar for each pound of fruit
Wash and pick over currant, crush a few in bottom of large preserving kettle. Arrange currants, cherries and sugar in layers, let stand over night. Cook mixture until it thickens. Pour into clean, hot, sterilized jars or jelly glasses, seal immediately.
Submitted by May 24, 2009
15 min
30 min
45 min