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The Best Black Currant Jelly

Black currant jelly is a delight, one of the most flavorful homemade jellies you could possibly make.

Prep Time
30 mins
Cook Time
30 mins
Servings: 3 small jars
Calories: 1030 kcal
Course: Condiments
Cuisine: German , British

Ingredients

  • 750 g black currant 1.6 lb, Note 1
  • 500 ml water 2 cups, Note 1
  • about 680 g granulated sugar Note 2

Instructions

    Cup of Yum
  1. Cook black currants: Wash them in a sieve; there is no need to remove the stems. Place them in a pot (Note 3) and add the water. Bring to a boil and simmer, uncovered, for 20-25 minutes until soft.
  2. Push through a fine-mesh sieve into a wide pot. Press down with the back of a spoon to extract as much juice as possible.
  3. Juice-sugar ratio: Measure the juice you’ve extracted and return it to the pot. Measure the same amount of sugar and add it to the pot as well. In my case, I had 680 g/ 24 oz juice, so I added 680 g/ 24 oz sugar.
  4. Boil: Bring to a boil while stirring very often. Once it comes to a rolling boil, cook it for 5 minutes, constantly stirring, until the jelly reaches about 104°C/ 220°F (See Altitude chart – Note 4).Push with the finger into the jelly; if you can make a trace through it, it’s done. If the liquid fills the trace again, give it another 1 or 2 minutes, then check again.
  5. Remove any scum that has formed during cooking using a slotted spoon.
  6. Transfer the jelly to the sterilized jars (Notes 5,6) and seal (Note 7).

Notes

  •  
  • Sterilize jars: Wash them. Place the jars on a baking sheet and sterilize them in the preheated oven at 130°C/ 275°F for 20 minutes.
  • Sterilize lids: Wash them and boil them in a pot of water for 5 minutes.7. If desired, can the jelly in the water bath canner for 10 minutes.
  • Use as many black currants as you have and adjust the water and sugar accordingly. The water should barely cover the berries, don’t use the double amount of water for the double quantity of berries.
  • Measure the juice obtained after cooking and pushing the berries through a sieve, and use the same amount of sugar. If you use less sugar (about ¾), you might need to add a few more minutes to the cooking time. Make sure to make the test.
  • Use a wide pot for cooking the jelly; the large surface helps the mixture set faster. My pot has a diameter of 25 cm/ 10 inches. If your pot has a smaller diameter, you might need to add a few minutes to the cooking time.
  • Altitude chart:
  • Sea level – 104° C/ 220° F
  • 300 m/ 1000 feet – 102° C/ 216° F
  • 900 m/ 3000 feet – 101° C/ 214° F
  • 1200 m/ 4000 feet – 100° C/ 212° F
  • 1500 m/ 5000 feet – 99° C/ 211° F
  • 1800 m/ 6000 feet – 98° C/ 209° F
  • 2100 m/ 7000 feet – 97° C/ 207° F

Nutrition Information

Serving 1jar Calories 1030kcal (52%) Carbohydrates 264g (88%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.1g Sodium 16mg (1%) Potassium 810mg (23%) Sugar 226g (452%) Vitamin A 575IU (12%) Vitamin C 453mg (503%) Calcium 145mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 3small jars

Amount Per Serving

Calories 1030

% Daily Value*

Serving 1jar
Calories 1030kcal 52%
Carbohydrates 264g 88%
Protein 4g 8%
Fat 2g 3%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.1g 1%
Sodium 16mg 1%
Potassium 810mg 17%
Sugar 226g 452%
Vitamin A 575IU 12%
Vitamin C 453mg 503%
Calcium 145mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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