This jelly is deep black and glassy, with a perfectly balanced rich, yet tart, flavor. Black currants (Ribes nigrum) have an unmistakable and robust taste, which makes them ideal for jams and jellies. Long enjoyed in Europe, they are gradually becoming more popular in the United States, but you may have trouble finding them. You might consider growing your own (check that your state permits this; for many years they were banned in some states for ecological reasons).
INGREDIENTS
- 2 pounds black currants
- juice of 1 small lemon (optional)
- warmed sugar
INSTRUCTIONS
- Strip the black currants from their stalks by running the tines of a fork through their stems.
- Place the currants in a preserving pan with the lemon juice, if using, and 2⅓ cups water and simmer for 5 minutes until the currants start to burst and the juice flows. Remove from the heat and squash the currants with a fork.
- Pour the currants and liquid into a jelly bag suspended over a bowl and leave it to drip for several hours or overnight (resisting the urge to help things along by squeezing the bag).
- Since black currants have a high pectin content, you can then increase the yield by tipping the pulp back into the preserving pan, along with 1¼ cups water, and boiling it for 5 minutes. Pour the pulp back into the jelly bag and leave it to drain for a few hours to extract the juice, collecting it in a pitcher.
- Allow ¾ cup sugar for every cupful juice.
- Heat the juice in a preserving pan over a low heat, then add the warmed sugar. Stir until the sugar has dissolved, then turn up the heat and boil rapidly until setting point is reached. Skim if necessary. Pour into hot, sterilized jars and seal.
