Yield: 4/5 250 mL jars
Ingredients:
Black currants
Water
Water
Sugar
Remove currants from stems and wash thoroughly. Weigh the currants as this measurement determines the amount of water and sugar needed.
In a medium pot, mash the currants until juices release. Simmer on low heat for 5 - 10 mins until soft and pulpy, stirring occasionally. Add 2.5 cups of water for every 1kg of fresh black currants. Simmer for an additional minute.
Ladle into a jelly bag suspended over a bowl or pot and allow to drip overnight. You can squeeze the jelly bag to extract additional juice, however doing so will make the jelly cloudy.
Discard the pulp and weigh the resulting juice. Measure out the same weight of sugar as juice. In a large pot, combine the sugar and juice over low heat until the sugar has dissolved, stirring constantly. Increase to medium/high heat, and bring to a boil. Boil rapidly until mixture reaches 220°F/104°C on a candy thermometer.
Remove from heat and skim off any foam that has formed. Ladle into sterilized jars, leaving sufficient headspace (Reference: https://nchfp.uga.edu/how/freeze/headspace.html), and loosely screw on lids. Allow to set undisturbed overnight. Tighten lids and store in freezer if not enjoying immediately.
Disclosure: This post contains affiliate links.
Remove currants from stems and wash thoroughly. Weigh the currants as this measurement determines the amount of water and sugar needed.
In a medium pot, mash the currants until juices release. Simmer on low heat for 5 - 10 mins until soft and pulpy, stirring occasionally. Add 2.5 cups of water for every 1kg of fresh black currants. Simmer for an additional minute.
Ladle into a jelly bag suspended over a bowl or pot and allow to drip overnight. You can squeeze the jelly bag to extract additional juice, however doing so will make the jelly cloudy.
Discard the pulp and weigh the resulting juice. Measure out the same weight of sugar as juice. In a large pot, combine the sugar and juice over low heat until the sugar has dissolved, stirring constantly. Increase to medium/high heat, and bring to a boil. Boil rapidly until mixture reaches 220°F/104°C on a candy thermometer.
Remove from heat and skim off any foam that has formed. Ladle into sterilized jars, leaving sufficient headspace (Reference: https://nchfp.uga.edu/how/freeze/headspace.html), and loosely screw on lids. Allow to set undisturbed overnight. Tighten lids and store in freezer if not enjoying immediately.
Disclosure: This post contains affiliate links.
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