Create a vibrant, translucent preserve bursting with tart black currant flavor. Ideal for breakfast spreads, baking fillings, or dessert garnishes.
# Recipe Steps:
01 - Rinse the black currants thoroughly under cold water 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 and cook, stirring and mashing occasionally, for 15 to 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 maintain clarity.
04 - Measure the collected juice, which should yield approximately 3 cups. Return the juice to a clean saucepan and add the sugar and lemon juice.
05 - Stir over low heat until the sugar dissolves completely.
06 - Increase heat and bring to a rapid boil. Boil hard for 10 to 12 minutes until the jelly reaches 221°F on a candy thermometer or passes the wrinkle test on a cold plate.
07 - Remove from heat and skim off any foam. Carefully ladle the hot jelly into sterilized jars, leaving ¼ inch headspace, and seal immediately.
08 - Allow to cool at room temperature. Store in a cool, dark place.
