Create a vibrant black currant preserve with deep color and rich flavor for pastries, toast, and desserts.
# How to Prepare:
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 of the jelly.
04 - Measure the collected juice, which should yield approximately 3 cups. Combine the juice with 4 cups granulated sugar and 2 tablespoons fresh lemon juice in a clean saucepan.
05 - Stir the mixture over low heat until the sugar dissolves completely, approximately 3 to 5 minutes.
06 - Increase the 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 until it passes the wrinkle test on a cold plate.
07 - Remove from heat and skim off any foam from the surface using a clean spoon.
08 - Carefully ladle the hot jelly into sterilized glass jars, leaving 1/4 inch headspace. Seal immediately with lids.
09 - Allow the jars to cool at room temperature. Store in a cool, dark place.
