Currant Preserves — UAF Extension
Jam/Jelly/Spread canning recipe published by University of Alaska Fairbanks Cooperative Extension (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 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
Canning method
- 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.
- 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.
- Boil rapidly to the gelling point, 220°F, about 30 minutes. Stir frequently as the mixture thickens to prevent sticking.
- Pour preserves into hot pint or half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and apply prepared two-piece lids.
- Processing: Process pint or half-pint jars for 10 minutes in a boiling-water canner. Yield: about 9 cups.
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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.