Black Currant Jelly Preserve (Print)

Create a vibrant, tangy preserve from fresh black currants ideal for spreading and baking.

# Components:

→ Fruit

01 - 2.2 lbs fresh black currants, stems removed
02 - 1 cup water

→ Sugar & Additives

03 - 4 cups granulated sugar
04 - 2 tablespoons fresh lemon juice

# Directions:

01 - Rinse the black currants thoroughly under cold water and remove any stems or leaves.
02 - In a large heavy-bottomed saucepan, combine the black currants and water. Bring to a simmer over medium heat, stirring and mashing occasionally for 15–20 minutes until the fruit is very soft and releases its juice.
03 - 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 maintain clarity of the jelly.
04 - Measure the collected juice, which should yield approximately 3 cups. Return the juice to a clean saucepan and add the sugar and lemon juice, using a 1:1 ratio of juice to sugar by volume.
05 - Stir the mixture over low heat until the sugar dissolves completely, ensuring no crystals remain on the bottom of the pan.
06 - Increase the heat and bring to a rapid boil. Boil hard for 10–12 minutes, or until the jelly reaches 221°F on a candy thermometer or passes the wrinkle test on a cold plate.
07 - Remove from heat and skim off any foam that has accumulated on the surface.
08 - Carefully ladle the hot jelly into sterilized glass jars, leaving ¼ inch headspace. Seal immediately with lids.
09 - Allow the jars to cool at room temperature undisturbed. Once cooled, store in a cool, dark place.

# Chef Secrets:

01 -
  • The jelly turns out so clear and glossy it practically glows on a piece of buttered toast.
  • You'll have enough to gift jars to people you actually like and still keep some for yourself.
02 -
  • Don't press the fruit when straining or your jelly will turn cloudy—I learned this the hard way by squeezing out every last drop and ending up with something that looked like juice instead of jelly.
  • The jelly will continue to set as it cools, so if it seems too soft when you test it warm, give it a few more minutes of rolling boil rather than assuming it's failed.
03 -
  • If you don't have a candy thermometer, the wrinkle test is genuinely reliable—cold plate in the freezer, small spoonful of jelly, wait a minute, push with your finger, and you'll know immediately if it's ready.
  • Use a heavy-bottomed saucepan because thin pans can cause scorching on the bottom while the top is still cooking, which ruins both the flavor and the texture.
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