Preparation Select plump, fully ripe bright-red currants. Wash in cold water and remove stems.
Dry Pack Pack currants into containers, leaving headspace. Currants can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.
Syrup Pack Pack currants into containers and cover with cold 50 percent syrup, leaving headspace. Seal and freeze.
Sugar Pack To each quart (11/3 pounds) of fruit add 3/4 cup sugar. Stir until most of the sugar is dissolved. Pack currants into containers, leaving headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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