No Pectin Black Currant Jelly Recipe Recipe For Potato

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BEST EVER BLACK CURRANT JAM



Best Ever Black Currant Jam image

This Best Ever Black Currant Jam is made with only 3 simple ingredients and it's the perfect homemade jam for summer! Learn how to make jam with NO pectin in only 15 minutes!

Provided by Chrissie (thebusybaker.ca)

Categories     Breakfast     Condiment

Time 15m

Number Of Ingredients 3

4 cups fresh black currants, washed, dried and stems removed
1 1/2 cups white sugar (add an additional 1/2 cup if desired)
1 tablespoon lemon juice

Steps:

  • Add the black currants to a deep pot along with the sugar and lemon juice.
  • Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
  • Use a potato masher to mash the currants until they begin to fall apart.
  • When the mixture begins to boil, continue to stir every 30 seconds or so.
  • Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
  • Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 210 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
  • Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into 2 mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
  • Add the lids to the jars and allow to cool at room temperature until completely cool.
  • Store in the fridge and enjoy!

Nutrition Facts : ServingSize 1 jar, Carbohydrate 185 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 150 g, Calories 723 kcal

BLACK CURRANT JAM



Black Currant Jam image

Unique black currant jam made without pectin and so full of flavor!

Provided by Adina

Categories     Preserves/Canning Recipes

Time 25m

Number Of Ingredients 4

1 lb black currants (Note 1)
1 3/4 cups granulated sugar (Note 2)
scant 1 cup water
2 tablespoons fresh lemon juice

Steps:

  • Prepare: Rinse the black currants in a sieve. Remove the stems.
  • Cook: Place sugar and water into a pot. Bring to a boil on medium-low heat. Add berries and lemon juice, bring to a boil again. Cook on medium-low heat for about 10 minutes or until the jam reaches about 104 degrees Celsius/ 220 degrees Fahrenheit (or 102 degrees Celsius/ 216 degrees Fahrenheit for an altitude of approximately 300 m/ 1000 feet or more). (Note 3).
  • Jars: Remove what's left from the foam with a spoon. Transfer the jam to sterilized jars.
  • Can: For a longer shelf-life, can in a water bath for 10 minutes; it will keep for about 1 year. Or refrigerate the jam; it will keep for at least 4 months.

Nutrition Facts : ServingSize 1 jar from 3, Calories 559 kcal, Carbohydrate 143 g, Protein 2 g, Fat 1 g, Sodium 5 mg, Sugar 117 g

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 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.

CURRANT JELLY



Currant Jelly image

This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it!

Provided by CountryLady

Categories     Jellies

Time 2h30m

Yield 10 cups

Number Of Ingredients 5

6 cups red currants, stemmed
6 cups white currants, stemmed
1 1/2 cups water
1 (57 g) package fruit pectin crystals
7 cups sugar

Steps:

  • Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
  • Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
  • Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
  • Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
  • Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
  • Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
  • Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
  • Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
  • Boil in boiling water canner for 10 minutes.

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