Black Currant Jelly Recipes

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BLACKCURRANT JAM



Blackcurrant jam image

Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread

Provided by Barney Desmazery

Time 1h

Yield Makes 3 x 250ml jars

Number Of Ingredients 3

600g blackcurrants , stripped off the stalks
about 400g white caster sugar or granulated sugar
juice of ½ a lemon

Steps:

  • If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
  • You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
  • Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
  • Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein

CURRANT JELLY



Currant Jelly image

The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 2

3 pounds fresh red, black, or white currants, washed well, stems removed
3 cups sugar

Steps:

  • In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
  • Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
  • Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
  • Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

BLACK CURRANT JELLY



Black Currant Jelly image

Provided by Martha Stewart

Yield Makes 3 pints

Number Of Ingredients 4

1 pound fresh black currants
3 cups water
1 cup granulated sugar
Juice of 1/2 lemon

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



Black Currant Jelly image

Categories     Condiment/Spread     Fruit     Low Sodium     Currant     Summer     Edible Gift     House & Garden

Yield Makes about 10 8-ounce glasses

Number Of Ingredients 3

4 quarts black currants
1 quart water
sugar

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 JAM



Black Currant Jam image

Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam.

Provided by 1820farm

Categories     Berries

Time 45m

Yield 8 1 8 oz jars

Number Of Ingredients 4

5 cups stemmed fully ripe black currants (about 2 qt.)
1/2 cup water
7 cups sugar
1 (57 g) box Certo, pectin crystals

Steps:

  • Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
  • Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Nutrition Facts : Calories 744.5, Fat 0.3, Sodium 17.8, Carbohydrate 192.2, Fiber 0.6, Sugar 174.7, Protein 1

RED AND BLACK CURRANT JAM



Red and Black Currant Jam image

Provided by Susan Herrmann Loomis

Categories     Condiment/Spread     Currant

Yield Makes 5 cups

Number Of Ingredients 4

2 pounds 12 ounces red currants, stemmed
1 pound 4 ounces black currants, stemmed
1/2 cup water
2-1/2 cups sugar

Steps:

  • Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve.
  • Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
  • Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.

BLACK CURRANT JELLY



Black Currant Jelly image

Old Russian family recipe; always do it in the summer to store lots of jam for the cold winter months!

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.

SAVORY BLACK CURRANT SAUCE



Savory Black Currant Sauce image

This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.

Provided by GREG IN SAN DIEGO

Categories     Sauces

Time 25m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3 large shallots, minced
3 garlic cloves, minced
1/4 cup brandy
1/2 cup black currant jelly
1/4 cup Dijon mustard
1/4 cup dry white wine
salt & freshly ground black pepper, to taste

Steps:

  • Melt the butter in a medium size heavy saucepan over medium heat.
  • Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
  • Stir in the brandy, jelly, mustard and wine.
  • Simmer over low heat for 10 minutes.
  • Season with salt and pepper.
  • Serve warm.

Nutrition Facts : Calories 240.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 231.6, Carbohydrate 34.2, Fiber 1, Sugar 22.1, Protein 1.3

CERTO® CURRANT JELLY



CERTO® Currant Jelly image

There are probably lots of things you can do with five pounds of ripened red currants. But this jelly recipe is probably the most delicious!

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

5 cups prepared juice (buy about 3-1/2 qt. or 5 lb. fully ripe red currants)
1 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove stems from currants. Crush currants thoroughly, one layer at a time. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

SURE.JELL CURRANT JELLY RECIPE



SURE.JELL Currant Jelly Recipe image

Enjoy your jelly at your leisure with our SURE.JELL Currant Jelly Recipe. This currant jelly recipe puts seven pounds of red currants to very good use!

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes about 9 (1-cup) jars and 144 servings, 1 Tbsp. each.

Number Of Ingredients 5

6-1/2 cups prepared juice (buy about 5 qt. or 7 lb. fully ripe red currants)
1-1/2 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush currants thoroughly, one layer at a time. Place currants in large saucepan; stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0.9481 g, Sugar 11 g, Protein 0 g

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From pinterest.com


BLACK CURRANT JAM | RECIPE | CURRANT RECIPES, BLACK CURRANT RECIPES, …
Jul 20, 2019 - Enjoy this homemade black currant jam on bread, scones, ice cream, waffles or in a variety of pastries. It's also delicous on grilled meats and seafood! Jul 20, 2019 - Enjoy this homemade black currant jam on bread, scones, ice cream, waffles or in a variety of pastries. It's also delicous on grilled meats and seafood! Pinterest. Today. Explore. When autocomplete …
From pinterest.com


HOW TO MAKE RED CURRANT OR BLACK CURRANT JELLY - PICK YOUR OWN
Equipment. At least 1 large pot; I prefer 16 to 20 quart Teflon lined pots for easy cleanup.; Large spoons and ladles; 1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell canners and supplies here, too - at excellent prices - and it helps support this web site!
From pickyourown.org


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