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.
Check out the recipes below so you can choose the best recipe for yourself!
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 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.
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