Save Black Currant Jelly is a classic European preserve, celebrated for its clear, jewel-like appearance and its bold, tart flavor. Made from ripe black currants, this intensely flavored jelly captures the essence of summer in every jar, offering a sophisticated sweetness that is both refreshing and deeply satisfying.
Save The process of making this jelly is a rewarding labor of love. By gently simmering the fruit and allowing it to strain naturally, you achieve a clarity and depth of color that store-bought versions simply cannot match. It is the perfect project for preserving the seasonal harvest.
Ingredients
- Fruit
- 1 kg (2.2 lbs) fresh black currants, stems removed
- 250 ml (1 cup) water
- Sugar & 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 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 (¼ inch) headspace. Seal immediately.
- Step 10
- Allow to cool at room temperature. Store in a cool, dark place.
Zusatztipps für die Zubereitung
For a firmer set, use a small amount of commercial pectin according to package instructions if your currants are very ripe or low in natural pectin. Always ensure jars and equipment are thoroughly cleaned and sterilized to avoid contamination.
Varianten und Anpassungen
This jelly is excellent as a glossy glaze for fruit tarts or as a concentrated filling for sponge cakes. Its high pectin content makes it naturally well-suited for preserving, but the addition of commercial pectin can help achieve a more consistent result with overripe fruit.
Serviervorschläge
Pair this deep purple jelly with soft cheeses like Brie, or drizzle it over Greek yogurt for a tart contrast. It is also perfect spread on warm buttered toast or used as a sweet topping for various desserts.
Save With its vibrant color and sophisticated flavor, this homemade Black Currant Jelly is a wonderful addition to any pantry. Whether given as a gift or enjoyed at your own breakfast table, it represents the very best of traditional fruit preservation.
Recipe FAQ
- → How do I know when the jelly is ready to set?
The jelly reaches setting point at 105°C (221°F) on a candy thermometer. Alternatively, place a small amount on a cold plate - if it wrinkles when pushed with your finger, it's ready. This usually takes 10-12 minutes of rapid boiling.
- → Why shouldn't I press the fruit through the sieve?
Pressing the fruit releases particles and pulp that cloud the jelly. Allowing it to drain naturally over 2 hours or overnight ensures perfectly clear, jewel-toned results. This gentle straining is the secret to professional-quality preserves.
- → Can I use frozen black currants instead of fresh?
Yes, frozen currants work excellently. Thaw them completely before starting, and expect slightly more water to release during cooking. The flavor remains just as vibrant, making this a great year-round option.
- → How long will the jelly keep once opened?
Properly sealed and stored jars will keep for 12-18 months in a cool, dark place. Once opened, refrigerate and use within 3 weeks for best quality and flavor.
- → Why add lemon juice to the jelly?
Lemon juice serves two purposes: it balances the sweetness with subtle brightness and helps the jelly set properly by interacting with the fruit's natural pectin. The small amount won't make the jelly taste lemony.
- → What can I serve with black currant jelly?
This versatile preserve shines on buttered toast, stirred into yogurt, or paired with soft cheeses like brie or goat cheese. It's also excellent as a glaze for fruit tarts, a filling for sponge cakes, or swirled into oatmeal.