Black Currant Jelly (Printable)

Create intense, clear black currant preserve ideal for pastries, toast, and dessert toppings.

# What You Need:

→ Fruit

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

→ Sugar & Additives

03 - 4 cups granulated sugar
04 - 2 tablespoons 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.
03 - Cook, stirring and mashing occasionally, for about 15-20 minutes until the fruit is very soft and releases its juice.
04 - 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.
05 - Measure the collected juice, which should yield approximately 3 cups. Use 1 cup of granulated sugar for every cup of juice collected.
06 - Return the juice to a clean saucepan. Add the sugar and lemon juice. Stir over low heat until the sugar dissolves completely.
07 - 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.
08 - Remove from heat and skim off any foam from the surface of the jelly.
09 - Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal immediately with sterilized lids.
10 - Allow to cool at room temperature. Store in a cool, dark place.

# Expert Advice:

01 -
  • The deep, tart-sweet flavor is bold enough to shine on its own but plays beautifully with soft cheeses, vanilla cream, or buttery pastry.
  • It's genuinely foolproof once you understand the wrinkle test—no fancy equipment required, though a candy thermometer takes the guesswork out.
  • You'll feel like an old-world preservemaker the moment that first jar sets, and your kitchen will smell incredible for hours.
02 -
  • Never press the fruit through the sieve if you want clear jelly—I learned this the hard way with a batch that turned cloudy and slightly grainy, though it still tasted wonderful.
  • The wrinkle test saved me once when my thermometer broke mid-batch: chill a small plate in the freezer, drop a bit of jelly on it, wait 30 seconds, then push with your finger—if it wrinkles, you're done.
  • Overly ripe currants may need a touch of pectin, so keep a box on hand if you're foraging or using very soft berries.
03 -
  • Sterilize your jars properly by running them through a hot dishwasher cycle or boiling them for 10 minutes—this step is unglamorous but absolutely essential for safe, long-lasting preserves.
  • A candy thermometer removes all doubt from the setting point, but if you don't have one, the wrinkle test is equally reliable if you've chilled your test plate thoroughly in the freezer.
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