Recipe: Homemade Currant Jelly ๐
Overview:
Prepare to indulge in the essence of summer with this effortless yet delightful recipe for homemade currant jelly. With just two simple ingredients and a bit of patience, you can create a luscious preserve that captures the vibrant flavors of fresh currants. Whether you spread it on toast, pair it with cheese, or use it as a glaze for meats, this currant jelly will elevate any dish with its burst of fruity goodness. Follow along for a step-by-step guide to crafting this delicious treat!
Ingredients:
- 4 quarts currants
- Sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Pick over the currants, removing any leaves and poor-quality berries, but leave the stems intact. |
| 2 | Place the currants in a colander and rinse them thoroughly under cold water to clean them. |
| 3 | Transfer the washed currants to a large pot and use a potato masher to mash them well until they form a mushy consistency. |
| 4 | Bring the mashed currants to a boil over medium heat and continue cooking until they become a thick pulp. |
| 5 | Once the currants have cooked down, transfer the mixture to a jelly bag suspended over a bowl to allow the juice to drip out overnight. Avoid squeezing the bag to ensure a clear jelly. |
| 6 | The next morning, measure the collected juice and transfer it to a separate container. |
| 7 | In another vessel, heat an equal amount of sugar in a very slow oven (around 150ยฐF to 200ยฐF) for about half an hour to warm it. |
| 8 | Heat the currant juice in a saucepan until it reaches the boiling point. |
| 9 | Pour the hot juice over the warm sugar, stirring continuously until the sugar is completely dissolved. Avoid cooking the mixture further. |
| 10 | While still hot, pour the jelly into sterilized glass jars, leaving a bit of space at the top for expansion. |
| 11 | Allow the jelly to cool and set completely before sealing the jars. |
| 12 | To seal the jars, cover the jelly with two thin layers of paraffin wax and secure with a lid to ensure freshness. |
Serving Suggestions:
- Enjoy your homemade currant jelly on freshly baked bread or as a topping for scones or pancakes.
- Use it as a glaze for roasted meats like pork or poultry for a sweet and tangy flavor.
- Pair it with cheese for a delightful addition to your cheese board.
Nutritional Information (per serving):
- Calories: 1304.1
- Fat: 1.2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 36.9mg
- Carbohydrates: 341.4g
- Fiber: 31.3g
- Sugar: 310g
- Protein: 18.8g
Keywords:
Fruit, Canadian, Low Cholesterol, Healthy, Weeknight, Canning, Easy
Recipe Notes:
- Ensure the jars and utensils used for making the jelly are thoroughly cleaned and sterilized to prevent contamination.
- Adjust the sweetness of the jelly according to your preference by increasing or decreasing the amount of sugar used.
- Store the sealed jars of currant jelly in a cool, dark place for optimal preservation.
- This recipe yields approximately 5 cups of currant jelly, perfect for gifting or enjoying throughout the year.
