Save Black currant jelly is a sophisticated European preserve, celebrated for its deep jewel-like color and intense, tart berry flavor. This clear, seedless spread captures the essence of ripe summer currants, making it a luxurious addition to any breakfast table or dessert spread.
Save The secret to a perfect jelly lies in the patient extraction of juice. By allowing the cooked currants to drip naturally through a jelly bag, you ensure a crystal-clear result that shimmers beautifully when served on fresh pastries or creamy cheeses.
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
- 1
- Rinse the black currants thoroughly and remove any stems or leaves.
- 2
- In a large heavy-bottomed saucepan, combine the black currants and water. Bring to a simmer over medium heat.
- 3
- Cook, stirring and mashing occasionally, for about 15–20 minutes until the fruit is very soft and releases its juice.
- 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.
- 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.
- 6
- Return the juice to a clean saucepan. Add the sugar and lemon juice. Stir over low heat until the sugar dissolves completely.
- 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.
- 8
- Remove from heat and skim off any foam.
- 9
- Carefully ladle the hot jelly into sterilized jars, leaving 0.5 cm (¼ inch) headspace. Seal immediately.
- 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 a firmer set, you may use a small amount of commercial pectin according to package instructions if your currants are very ripe or naturally low in pectin.
Varianten und Anpassungen
This intensely flavored preserve is remarkably versatile. It works excellently as a shiny glaze for fruit tarts or as a rich, seedless filling for delicate sponge cakes.
Serviervorschläge
For an elegant appetizer, pair this jelly with soft cheeses like Brie or Camembert. It is also delightful when drizzled over plain Greek yogurt or used as a topping for panna cotta.
Save Whether spread on a warm buttermilk biscuit or used to finish a gourmet dessert, this homemade black currant jelly brings a touch of classic European elegance to your kitchen. Enjoy the pure, concentrated taste of summer berries in every jar.
Recipe FAQs
- → How long does it take to make black currant jelly?
The active preparation takes about 20 minutes, with 40 minutes of active cooking time. However, the straining process requires 2 hours minimum or overnight in the refrigerator for optimal clarity.
- → Do I need to add commercial pectin?
Black currants naturally contain high levels of pectin, so additional pectin isn't typically necessary. However, if your currants are very ripe or you prefer a firmer set, you can add commercial pectin following package instructions.
- → Why shouldn't I press the fruit when straining?
Pressing or squeezing the fruit while straining forces pulp and solids through the sieve, which clouds the final jelly. Letting gravity do the work over several hours yields that beautiful, crystal-clear appearance.
- → How do I know when the jelly is ready?
Use a candy thermometer to check for 105°C (221°F), or perform the wrinkle test: place a spoonful on a cold plate, refrigerate for 1 minute, then push with your finger—if it wrinkles, it's ready.
- → How should I store the finished jelly?
Properly sealed and sterilized jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and use within 3 weeks for best quality and flavor.
- → What can I serve black currant jelly with?
Black currant jelly pairs wonderfully with soft cheeses like brie or goat cheese, glazes fruit tarts beautifully, fills sponge cakes elegantly, and makes an excellent topping for toast, scones, or yogurt.