Best 2 Black Currant Jelly Recipes
Experience the delightful tartness and rich flavor of black currants in a variety of homemade jelly recipes. Indulge in a classic Black Currant Jelly that captures the essence of these berries in a vibrant and versatile spread. Elevate your culinary skills with a Black Currant and Apple Jelly that combines the sweetness of apples with the tanginess of black currants. Discover the perfect balance of flavors in a Black Currant and Mint Jelly, where the refreshing aroma of mint complements the fruity notes of black currants. For a unique twist, try the Black Currant and Rose Jelly, infusing delicate floral notes into the vibrant jelly. Explore the distinctive flavor profile of a Black Currant and Orange Jelly, where citrusy brightness meets the depth of black currants. Each recipe offers a unique journey through the realm of flavors, transforming ordinary meals into extraordinary culinary experiences.
Here are our top 2 tried and tested recipes!
BLACK CURRANT JELLY
Provided by Martha Stewart
Yield Makes 3 pints
Number Of Ingredients 4
Steps:
- Bring black currants and water to simmer; cook until fruit is soft. Strain fruit through a jelly bag overnight (do not squeeze bag, or juice will cloud).
- Place strained juice, sugar, and lemon juice in a pot and heat until sugar dissolves. Simmer, stirring constantly, until droplets form sheet on a spoon (220 degrees on a candy thermometer). Pour into hot, sterilized jars, and seal.
BLACK CURRANT JELLY
Categories Condiment/Spread Fruit Low Sodium Currant Summer Edible Gift House & Garden
Yield Makes about 10 8-ounce glasses
Number Of Ingredients 3
Steps:
- Rinse and drain currants and put in a large preserving kettle. Crush fruit, add water and cook slowly for 15 minutes. Force through a sieve or food mill to remove seeds. Pour the juices into a jelly bag and let drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved. Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220° or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together). Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
Tips:
- To ensure the best quality jelly, use ripe, fresh black currants. Avoid using any that are bruised or moldy.
- Before starting, sterilize your jars and lids by boiling them in water for 10 minutes. This will help to prevent spoilage.
- To get the most juice out of your black currants, use a juicer or food processor. If you don't have either of these appliances, you can mash the currants by hand.
- When cooking the jelly, stir it frequently to prevent it from sticking to the bottom of the pot and burning.
- To test if the jelly is ready, spoon a small amount onto a cold plate. If it wrinkles when you push your finger through it, it is ready. If it is still too runny, continue cooking for a few more minutes.
- Allow the jelly to cool slightly before pouring it into jars. Leave about 1/2 inch of headspace at the top of each jar.
- Seal the jars tightly and process them in a boiling water bath for 10 minutes. This will help to create a vacuum seal and prevent spoilage.
Conclusion:
Black currant jelly is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for meats or as a filling for pies and tarts. With a little planning and effort, you can easily make your own black currant jelly at home. So next time you have a batch of fresh black currants, give this recipe a try!
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