Create a vibrant, clear preserve from ripe black currants ideal for pastries, toast, and desserts.
# How to Make It:
01 - Rinse the black currants thoroughly and remove any stems or leaves.
02 - In a large heavy-bottomed saucepan, combine the black currants and water. Bring to a simmer over medium heat. Cook, stirring and mashing occasionally, for 15–20 minutes until the fruit is very soft and releases its juice.
03 - Set a fine-mesh sieve or jelly bag over a large bowl. Pour the cooked fruit and juice into the sieve and let it drain for at least 2 hours (or overnight in the refrigerator) without pressing to keep the jelly clear.
04 - Measure the collected juice, which should yield approximately 3 cups. Return the juice to a clean saucepan. Add the sugar and lemon juice. Stir over low heat until the sugar dissolves completely.
05 - Increase the heat and bring to a rapid boil. Boil hard for 10–12 minutes, or until the jelly reaches 221°F on a candy thermometer, or passes the wrinkle test on a cold plate.
06 - Remove from heat and skim off any foam. Carefully ladle the hot jelly into sterilized jars, leaving ¼ inch headspace. Seal immediately.
07 - Allow to cool at room temperature. Store in a cool, dark place.
