Currant Pie Filling
Found on Canning Only Recipes – Found on Pinterest
Makes 1 quart 5 cups Currants1-1/2 cups sugar1 cup water1 Tbsp lemon juice1/4 cup Clear JelWash currants in batches of no more than two quarts.Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.Add lemon juice, fold in currants and bring up to simmer. Simmer for 5 minutes and then can immediately.Canning using hot pack method with 1″ of headspace. Processing with a Water Bath for 30 minutes for quart jars, at 212 degrees.