Clear, intensely flavored preserve made from ripe black currants. Ideal for filling pastries, spreading on toast, or topping desserts.
# How To Make It:
01 - Rinse the black currants thoroughly under cool running water. Remove any stems or leaves, and discard any damaged or unripe berries.
02 - Combine the cleaned black currants and water in a large heavy-bottomed saucepan. Bring to a simmer over medium heat, then reduce to low. Cook, stirring and mashing occasionally, for 15 to 20 minutes until the fruit is very soft and has released all its juice.
03 - Set a fine-mesh sieve or jelly bag over a large bowl. Pour the cooked fruit mixture into the sieve and let it drain naturally for at least 2 hours, or overnight in the refrigerator. Do not press or force the fruit through the sieve to maintain the jelly's clarity.
04 - Measure the collected juice. You should have approximately 3 cups. Adjust the sugar quantity accordingly: for every cup of juice, use 1 cup of sugar.
05 - Return the juice to a clean saucepan. Add the measured sugar and lemon juice. Stir constantly over low heat until the sugar dissolves completely.
06 - Increase the heat to high and bring to a rapid boil. Boil vigorously for 10 to 12 minutes until the jelly reaches 221°F on a candy thermometer, or passes the wrinkle test: place a small amount on a chilled plate, refrigerate for 1 minute, then push with your finger—the surface should wrinkle.
07 - Remove from heat immediately. Skim off any foam from the surface using a metal spoon. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal tightly with sterilized lids.
08 - Let the jars cool completely at room temperature for several hours. Check seals before storing in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
