Best 2 Black Currant Jelly Recipes

Black currant jelly, a delectable treat made from the luscious black currants, is a culinary delight that has captivated taste buds for centuries. Bursting with a captivating balance of sweet and tart flavors, this versatile jelly finds its way into a diverse array of culinary creations, from breakfast toast to delectable desserts. Its vibrant color and alluring aroma make it a delightful addition to any pantry, adding a touch of elegance and sophistication to your culinary repertoire. Whether you prefer a classic recipe or a modern twist, there's a black currant jelly recipe out there to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

BLACK CURRANT JELLY

Black Currant Jelly image

Provided by Martha Stewart

Yield Makes 3 pints

Number Of Ingredients 4

Ingredients

1 pound fresh black currants
3 cups water
1 cup granulated sugar
Juice of 1/2 lemon

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

Black Currant Jelly image

Categories Condiment/Spread Fruit Low Sodium Currant Summer Edible Gift House & Garden

Yield Makes about 10 8-ounce glasses

Number Of Ingredients 3

Ingredients

4 quarts black currants
1 quart water
sugar

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 get the best flavor, use ripe, fresh black currants. Avoid any that are bruised or moldy.
If you don't have a jelly bag, you can use a cheesecloth-lined colander or a fine-mesh strainer to strain the juice.
To test if the jelly is ready, place a small spoonful on a cold plate. If it wrinkles when you push your finger across it, it is ready.
Store the jelly in a cool, dark place for up to a year.

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 ham or chicken, or as a filling for pies and tarts. With its bright flavor and beautiful color, black currant jelly is sure to be a hit at your next gathering.