Save Black currant jelly is a clear, intensely flavored preserve made from ripe black currants. This European delicacy is perfect for filling pastries, spreading on toast, or topping desserts, offering a vibrant flavor and a beautiful ruby-red clarity that looks like a culinary jewel.
Save Achieving a professional-grade jelly involves a patient process of simmering the fruit and then allowing the juice to drain naturally. This method captures the concentrated essence of the berries while leaving behind the pulp and seeds for a refined finish.
Ingredients
- Fruit
- 1 kg (2.2 lbs) fresh black currants, stems removed
- 250 ml (1 cup) water
- Sugar and Additives
- 800 g (4 cups) granulated sugar
- 2 tbsp lemon juice
Instructions
- Step 1
- Rinse the black currants thoroughly and remove any stems or leaves.
- Step 2
- In a large heavy-bottomed saucepan, combine the black currants and water. Bring to a simmer over medium heat.
- Step 3
- Cook, stirring and mashing occasionally, for about 15–20 minutes until the fruit is very soft and releases its juice.
- Step 4
- Set a fine-mesh sieve or jelly bag over a large bowl. Pour the cooked fruit and juice into the sieve and let it drain for at least 2 hours (or overnight in the refrigerator) without pressing to keep the jelly clear.
- Step 1
- Step 5
- Measure the collected juice. You should have about 700–750 ml (3 cups). For every cup of juice, use 1 cup (200 g) sugar.
- Step 6
- Return the juice to a clean saucepan. Add the sugar and lemon juice. Stir over low heat until the sugar dissolves completely.
- Step 7
- Increase the heat and bring to a rapid boil. Boil hard for 10–12 minutes, or until the jelly reaches 105°C (221°F) on a candy thermometer, or passes the wrinkle test on a cold plate.
- Step 8
- Remove from heat and skim off any foam.
- Step 9
- Carefully ladle the hot jelly into sterilized jars, leaving 0.5 cm (1/4 inch) headspace. Seal immediately.
- Step 10
- Allow to cool at room temperature. Store in a cool, dark place.
Zusatztipps für die Zubereitung
Always ensure jars and equipment are thoroughly cleaned and sterilized to avoid contamination. For the most accurate result, use a candy thermometer to monitor the temperature during the rapid boil.
Varianten und Anpassungen
For a firmer set, you can use a small amount of commercial pectin according to package instructions if your currants are very ripe. This jelly is also excellent as a glaze for fruit tarts or as a filling for sponge cakes.
Serviervorschläge
Pair this jelly with soft cheeses or drizzle it over plain yogurt for a sophisticated snack. It provides 50 calories and 13 g of carbohydrates per tablespoon, containing no fat or protein.
Save Once set, your black currant jelly will be a staple in your pantry, bringing a punch of tart sweetness to your morning toast or favorite desserts. Store your unopened jars in a cool, dark place for the best shelf life.
Recipe Guide
- → How long does black currant jelly take to set?
The jelly typically sets within 24 hours after processing. The wrinkle test or reaching 105°C (221°F) indicates proper setting point. If your jelly remains runny after cooling, you can reboil it with additional pectin.
- → Can I use frozen black currants instead of fresh?
Yes, frozen currants work perfectly for jelly making. Thaw them completely before starting, and expect similar results to fresh fruit. The juice extraction process remains the same.
- → What's the purpose of not pressing the fruit while draining?
Pressing the fruit through the sieve releases cloudiness from pulp and skins, resulting in cloudy jelly. Allowing gravity to do the work over several hours produces the crystal-clear appearance that makes this preserve so elegant.
- → How should I store the finished jars?
Properly sealed jars can be stored in a cool, dark pantry for up to a year. Once opened, refrigerate and use within three weeks. Always check seals before storing and discard any jars with compromised seals.
- → Why add lemon juice to black currant jelly?
Lemon juice provides natural acidity, which helps the jelly set properly and enhances the bright fruit flavor. It also acts as a natural preservative and balances the intense sweetness of the sugar.