Black Currant Jelly Recipe

Best Ever Black Currant Jam (No Pectin) The Busy Baker

WEBJan 7, 2023 · Instructions. Add the black currants to a deep pot along with the sugar and lemon juice. Stir to combine and turn the heat to high, …

Rating: 5/5(7)
1. Add the black currants to a deep pot along with the sugar and lemon juice.
2. Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
3. Use a potato masher to mash the currants until they begin to fall apart.
4. When the mixture begins to boil, continue to stir every 30 seconds or so.

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Black Currant Jam Recipe (without Pectin) Where Is My Spoon

WEBJul 27, 2021 · Prepare berries: Rinse thoroughly in a sieve. Remove the stems. Set aside. Sugar syrup: Bring the water and the sugar to a boil on medium-low heat. Cook: Add the …

Rating: 4.7/5(6)

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Blackcurrant Jelly Practical Self Reliance

WEBAug 1, 2019 · Measure the juice and place it in a heavy-bottomed saucepan. For every cup of juice, add somewhere between 1/2 and 1 …

Rating: 4.5/5(16)
1. Extract juice from blackcurrants (see note below). Each pound of blackcurrants should yield about 1 to 1 1/4 cup of strained juice.
2. Measure the juice and place it in a heavy-bottomed saucepan. For every cup of juice, add somewhere between 1/2 and 1 cup of sugar. Adjust to your tastes, adding sugar at a 1:1 ratio for a full sugar jelly and only using half as much for a low sugar blackcurrant jelly.
3. Bring the mixture to a hard boil on the stovetop, and cook over high heat for 20 to 30 minutes until the mixture reaches gel stage (Watch carefully and use a large pot, the mixture may boil over). Test it by placing a bit of the jelly onto a plate that's been placed into the freezer. When it's ready, the jelly should firm up enough on the cold plate that it'll wrinkle back when you push it with a fingertip. (Alternatively, use a food thermometer and cook it to 220 degrees, which is a more reliable measure assuming you have a thermometer handy.)
4. Pour the jelly into prepared canning jars, leaving 1/4 inch headspace. Store the blackcurrant jelly in the refrigerator for immediate use, or process in a water bath canner for 10 minutes to seal the jars for long term storage. Either way, the jelly will need at least 24 hours in the jars to set firmly.

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