| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 145 | 0.2g | 0g | 36g |
| sugars | fibre | protein | salt |
| 35g | 0.7g | 0.2g | 0.002g |
When I think of the White Currant Jelly recipe, I’m immediately transported back to summer days in Nebraska, where the air is filled with the scent of fresh fruits and the warmth of family gatherings. This recipe is a true celebration of simplicity and flavor, capturing the pure, tangy essence of white currants. I remember my grandmother’s kitchen, always bustling with activity, and the joy of spreading homemade jelly on freshly baked bread. The aroma alone was enough to make anyone’s mouth water.
Nutritional Benefits
White currants, the star of this recipe, are not just delicious but also packed with nutrients. They’re a fantastic source of vitamin C, which is essential for boosting the immune system. Additionally, these little berries are rich in antioxidants, helping to reduce inflammation and support overall health. Incorporating this jelly into your diet is a delightful way to enjoy some guilt-free sweetness.
Versatility and Uses
One of the many reasons I adore this White Currant Jelly is its versatility. It pairs wonderfully with a variety of dishes, adding a burst of flavor and a touch of elegance. Spread it on toast for a simple breakfast, or use it as a glaze for poultry to give your meals a gourmet twist. It’s also reminiscent of other fruit-based preserves like raspberry or gooseberry jam, yet it brings a unique, delicate taste that’s all its own.
If you’re looking for more ways to incorporate this jelly into your meals, consider serving it with a cheese platter. Its sweet-tart profile complements both soft cheeses like Brie and more robust options like aged cheddar. The possibilities are endless, making this recipe a staple in any kitchen.
For those who love to explore culinary adventures, you might find this recipe akin to making traditional jams and jellies. However, white currants offer a distinct taste that sets it apart from the usual suspects. If you’re a fan of experimenting with fruit-based recipes, this is an excellent addition to your repertoire.
Finally, making White Currant Jelly reminds me of the simple joys of home-cooked food and the importance of preserving culinary traditions. It’s not just about the end product but the process: the anticipation as the jelly sets, the first taste test to ensure it’s just right, and the satisfaction of knowing you’ve created something delicious and wholesome for your family to enjoy.
Ready to give it a try? Gather your ingredients and discover for yourself why this White Currant Jelly is a cherished favorite in my kitchen.
What You’ll Need
- 4 cups white currants, stemmed
- 1 cup water
- 1 package powdered pectin (1.75 oz)
- 5 cups granulated sugar
- 1/4 cup lemon juice
Method
Step One
Rinse the white currants thoroughly and remove any stems. In a large pot, combine the white currants and 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, or until the currants are soft and have released their juices.
Step Two
Pour the cooked currants into a jelly bag or a layer of cheesecloth set over a large bowl. Allow the juice to drain for several hours or overnight until you have collected all the juice. Do not press or squeeze the bag to avoid cloudy jelly.
Step Three
Measure 4 cups of the currant juice and pour it into a large saucepan. Stir in the powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
Step Four
Add the granulated sugar and lemon juice to the boiling mixture. Stir until the sugar is completely dissolved. Return the mixture to a rolling boil and boil hard for 1 minute, stirring constantly.
Step Five
Remove the saucepan from the heat and skim off any foam that may have formed on the surface. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth, place the lids on, and screw on the bands until fingertip-tight.
Step Six
Process the jars in a boiling water bath for 5 minutes. Remove the jars from the water bath and let them cool on a kitchen towel. Check the seals after 24 hours; the lids should not flex up and down when pressed. Store any unsealed jars in the refrigerator and use them first. Properly sealed jars can be stored in a cool, dark place for up to one year.
