Jar of ruby currant preserves with fresh red currants

Currant Preserves — UAF Extension

by
Jam/Jelly/Spread canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).
Jump to Recipe Print Recipe
Jar of ruby currant preserves with fresh red currants

Tested recipe and safety notes

Safety classification: Tested Extension recipe. Use the UAF proportions, jar sizes, headspace, and processing method exactly as written. Do not reduce vinegar or sugar where either is part of the published preservation formula.

Processing details

Method
Boiling Water
Pack style
Hot Pack
Jar sizes
Half-Pint or Pint Jars
Headspace
1/4 inch
Published processing time
10 minutes

Tested source

This recipe is attributed to University of Alaska Fairbanks Cooperative Extension. The recipe card retains the source-exact ingredients and directions.

Preparation timeline

Read the complete recipe card first. Complete any standing, soaking, or overnight step stated there, then prepare the canner, jars, lids, ingredients, and workspace before the final cook and fill.

Equipment

  • Boiling-water canner with rack
  • Suitable canning jars and two-piece lids
  • Jar lifter, canning funnel, and headspace tool
  • Nonreactive preserving pot and measuring tools

Visual method guide

  1. Prepare the food exactly as the recipe card directs.
  2. Fill the specified hot jars, maintaining 1/4 inch headspace.
  3. Remove air bubbles when applicable, wipe rims, and apply lids.
  4. Process using the published boiling-water method and the time appropriate to your elevation.
  5. Cool undisturbed, verify seals, label, and store.

Safety essentials

SOURCE_EXACT recipe data from the cited UAF Cooperative Extension publication. Safety metadata reviewed 09/19/2026; this editorial review is not a new laboratory test.

These pages reproduce Extension guidance; canning.recipes did not independently laboratory-test the formula.

About this recipe

Currant Preserves — UAF Extension is a shelf-stable home-canning recipe from UAF Cooperative Extension. The recipe card contains the complete formula and directions.

Before you begin

  • Confirm the jar size and headspace above.
  • Use vinegar of the specified acidity when included.
  • Do not double the batch.
  • Start timing only when the canner returns to a full boil.

Altitude and processing schedule

The time shown above is the publisher’s stated process. The cited page does not provide a complete altitude table for every recipe. Above 1,000 feet, verify the required boiling-water adjustment with current USDA/NCHFP or local Extension guidance before processing; never shorten the published time.

Jar of ruby currant preserves with fresh red currants

Currant Preserves — UAF Extension

Recipe source: University of Alaska Fairbanks Cooperative Extension
No ratings yet
Print Pin
Jam/Jelly/Spread canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).
Servings: 9 cups
Course: Jam/Jelly/Spread
Cuisine: United States

Ingredients

Ingredients
  • 1 cup currant juice
  • 8 cups currants
  • 7 cups sugar, divided

Equipment

  • 1 Boiling-water bath canner with rack
  • 1 Large stainless or enamel preserving pot
  • 1 Canning jars with two-piece lids
  • 1 Jar lifter
  • 1 Canning funnel
  • 1 Headspace and bubble tool
  • 1 Jelly or candy thermometer

Directions

Canning method
  1. Combine the currant juice and currants in a large saucepan. Add 4 cups of the sugar and cook for 5 minutes. Transfer to a glass or food-grade plastic container, cover loosely, and let stand for 12 hours or overnight in a cool place.
  2. Prepare jar lids. Return the mixture to a large saucepan and add the remaining 3 cups sugar. Bring slowly to a boil, stirring until the sugar dissolves.
  3. Boil rapidly to the gelling point, 220°F, about 30 minutes. Stir frequently as the mixture thickens to prevent sticking.
  4. Pour preserves into hot pint or half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and apply prepared two-piece lids.
  5. Processing: Process pint or half-pint jars for 10 minutes in a boiling-water canner. Yield: about 9 cups.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.

Recipe Notes

Source: University of Alaska Fairbanks Cooperative Extension
Safety status: Tested Extension recipe. Follow the formulation, jar size, headspace, and boiling-water method exactly.
Altitude: Base processing time below 1,000 feet is 10 minutes. UAF Canning Overview directs adding 2 minutes for each 1,000 feet of altitude when the base time is 20 minutes or less.
Verification: Ingredients, method, 1/4 inch headspace, pint or half-pint jars, yield, base time, and linked UAF altitude rule verified September 19, 2026.

Private Notes

Click here to add your own private notes.

Questions or results?

Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.

Tried this recipe?

Share your results how it turned out.

Serving and storage

After 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening and refrigerate any unsealed jar promptly.

Frequently asked questions

Can I change the proportions?

No. Keep the tested formula and method.

Can I use a larger jar?

Use only the supported jar sizes.

Do I need an altitude adjustment?

Boiling-water processes generally require more time above 1,000 feet; verify the current adjustment for your elevation.

Recipe context

This is a source-specific UAF Extension record. Do not combine its formula or schedule with a similar recipe from another authority.

Troubleshooting

Jar did not seal
Refrigerate promptly or reprocess within 24 hours using a new lid and the full verified process.
Product is unusually thin
Do not extend canning time to thicken it.
Processing was interrupted
Restart the full time after the canner returns to a boil, or follow current Extension guidance.

Source & provenance

Source
University of Alaska Fairbanks Cooperative Extension
Publication
Currants (FNH-00115)
Page / location
Online recipe page
Country
United States
Region
Alaska Extension guidance
Original language
English
Translation
Original language
Image provenance
ai_generated

Garden planning for this recipe

Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:

Browse the Canning Garden Planner

More discussion »

Share Your Canning Experience

Have you canned this recipe? Share your results, adjustments, and questions. For safety, please include your jar size, processing method, processing time, and altitude when relevant.

Recipe Rating




The Canning Recipes Newsletter

Preserve with confidence.

Get trusted home-canning recipes, seasonal preserving ideas, worldwide discoveries, and important safety updates delivered to your inbox.

Free · Safety-first · Worldwide

Useful preserving guidance only. Unsubscribe at any time. Please review each recipe’s safety classification before use.