Best Black Currant Jelly Recipes

Black Currant Jelly image

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 image

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.

Black Currant Jelly image

Provided by yosasha

Time 25m

Yield Makes Makes enough for 20 small jars

Number Of Ingredients 0

Steps:

Take the 11 cups of black currant berries and bring to a boil in a large pan. Then keep on a medium flame for 15 minutes.
Add the 7 cups of sugar into the pan. Mix well and remove from heat.
Stir well and place in sterile jars to store.