| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 166 | 0.5g | 0g | 41g |
| sugars | fibre | protein | salt |
| 37g | 4g | 1g | 0.003g |
As a Maine native, my culinary heart tends to swing towards the salty aromas of the Atlantic coast. Yet, every so often, I discover a recipe capable of channeling a different, but equally delightful, facet of nature’s bounty. Today, I’d love to introduce you to the sweet, tangy delight of homemade Blackcurrant Jelly.
A Flavor Burst from Summer’s Heart
The Blackcurrant Jelly is an exquisite concoction that takes a jovial leap away from my comfort zone of clam chowder and lobster rolls. Yet, it is a fruit-based recipe that perfectly encapsulates the sun-dappled freshness of a summer morning. It’s reminiscent of the jams and jellies my mother used to make during Maine’s brief but bountiful summer season.
Why I Love Blackcurrant Jelly
Every spoonful of Blackcurrant Jelly bursts with the vibrant flavor of fresh blackcurrants, balanced by the refreshing tang of lemon juice. The recipe is also pleasantly simple, making it perfect for those tranquil weekend afternoons when my daughters, Erin and Samantha, and I team up for some kitchen adventures before heading out for a beach stroll.
Health Benefits and Pairing Ideas
Not only is Blackcurrant Jelly a sweet treat, but it’s also brimming with health benefits. Blackcurrants are renowned for their high vitamin C content and are packed with antioxidants. Infusing these little superfruits into jelly form provides a delightfully luscious avenue to incorporate this nutrition into our daily diet.
Blackcurrant Jelly shines when paired with a variety of dishes. It’s a charming companion to freshly made scones or toast and can be a surprising, sweet twist in a custard doughnut. Even classics like peanut butter sandwiches can be given a neat little flavor spin with a dollop of this jelly. And if you’re a cheese aficionado, pairing it with a strong, creamy cheese can result in a taste sensation like no other.
In the end, it’s a recipe that adds a little splash of sunshine to your dining table, no matter the season. It’s a gentle reminder that culinary adventures and delights are not just confined to specific types of cuisine or ingredients. With every bite, you’ll taste the love, warmth, and joy that emulates the very essence of home cooking.
What You’ll Need
- 4 cups of fresh blackcurrants
- 1 cup of granulated sugar
- 3 cups of cold water
- 1/3 cup of lemon juice
- 1 package (1.75oz) of fruit pectin
Method
Step One
Begin by rinsing the blackcurrants thoroughly, making sure to remove any leaves or stems. After they are cleaned, place them into a large pot.
Step Two
Add the cold water to the pot with the blackcurrants. Bring this mixture to a boil over medium-high heat, allowing the fruit to break down and release its juice. This process may take between 10-15 minutes.
Step Three
With the help of a potato masher or a similar tool, mash the blackcurrants to extract as much juice as possible. Then, strain the mixture into another pot using a jelly bag or a fine-mesh sieve. Let this drain for a couple of hours or overnight. You should aim to get about 2 cups of juice.
Step Four
In the new pot, mix the blackcurrant juice, lemon juice, and pectin. Stir constantly while you bring the mixture to a boil, making sure any pectin lumps dissolve.
Step Five
Stir in the sugar all at once and return the mixture to a full rolling boil. Boil it hard for 1 minute, and keep stirring.
Step Six
After one minute, remove the pot from the heat and skim off any foam that formed on the surface. Immediately pour hot jelly into hot sterilized jars, leaving 1/4 inch headspace at the top. Seal, process, and store the jars according to canning instructions.
