📝 About This Recipe
This classic Victorian-era preserve is a shimmering, ruby-red masterpiece that balances intense tartness with a delicate sweetness. Unlike traditional jams, this jelly is meticulously strained to achieve a crystal-clear clarity and a firm, elegant set that captures the fleeting essence of summer currants. It is the quintessential accompaniment for savory roasts and sophisticated desserts alike, prized for its bright acidity and sophisticated floral notes.
🥗 Ingredients
The Fruit Base
- 4 pounds Fresh Red Currants (ripe, still on the stems for extra pectin)
- 1 cup Filtered Water (to help release the juices)
- 2 tablespoons Lemon Juice (freshly squeezed to brighten the flavor)
The Sweetener & Aromatics
- 4 cups Granulated Sugar (superfine sugar works best for quick dissolving)
- 1/2 teaspoon Unsalted Butter (to reduce foaming during the boil)
- 1/2 piece Vanilla Bean (split lengthwise (optional for a floral depth))
- 1 pinch Salt (to balance the high acidity)
👨🍳 Instructions
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1
Thoroughly wash the red currants in cold water. There is no need to remove them from their stems, as the stems contain high amounts of natural pectin which helps the jelly set perfectly.
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2
Place the currants and 1 cup of filtered water into a large, heavy-bottomed stainless steel pot or a traditional copper preserving pan.
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3
Use a potato masher to lightly crush the berries against the side of the pot to release some of their vibrant juice.
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4
Bring the mixture to a gentle simmer over medium heat. Cover and cook for 10-15 minutes until the berries have turned pale and the liquid is deep red.
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5
Dampen a jelly bag or several layers of cheesecloth and suspend it over a large bowl. Pour the cooked fruit pulp into the bag.
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6
Allow the juice to drip naturally for at least 4 hours, or ideally overnight. Crucially, do not squeeze the bag, or your jelly will become cloudy rather than transparent.
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7
Measure the collected juice. You should have approximately 4 cups. Return the juice to a clean pot and add the lemon juice and the optional vanilla bean.
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8
Place a few small plates in the freezer; you will use these later to test the 'set' of the jelly.
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9
Add the sugar and the pinch of salt to the juice. Heat gently, stirring constantly, until the sugar has completely dissolved and no grains remain.
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10
Add the half-teaspoon of butter to the pot, then increase the heat to high and bring the mixture to a full rolling boil (a boil that cannot be stirred down).
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11
Boil rapidly for 8-12 minutes. Start testing for the setting point when the bubbles become larger and the mixture looks viscous.
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12
To test the set, place a spoonful of jelly on a chilled plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is ready.
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13
Remove from heat and skim off any remaining foam with a metal spoon. Remove the vanilla bean if used.
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14
Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean and seal with lids.
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15
Process the jars in a boiling water bath for 5 minutes for long-term storage, or simply allow them to cool on the counter and store in the refrigerator.
💡 Chef's Tips
For the clearest jelly, never squeeze the jelly bag; patience is the key to transparency. Use slightly under-ripe currants mixed with ripe ones, as under-ripe fruit has the highest pectin content. Always use a wide, heavy-bottomed pot to allow for rapid evaporation and to prevent the sugar from scorching. If the jelly doesn't set after cooling, you can re-boil it with a splash more lemon juice, but be careful not to overcook it into a gummy texture. Store in a cool, dark place to preserve the brilliant ruby color, as sunlight can cause it to fade over time.
🍽️ Serving Suggestions
Serve as a classic glaze for roasted lamb or venison to cut through the richness of the meat. Whisk into a red wine reduction sauce for a professional-grade finishing touch to pan-seared duck breasts. Spread thinly over warm, buttered scones or traditional English crumpets for a sophisticated tea-time treat. Pair with a sharp white cheddar or a creamy Camembert on a charcuterie board for a beautiful flavor contrast. Use as a filling for Linzer cookies or thumbprint biscuits for a bright, tart pop of flavor.