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currant "jelly"

(recipe, Sarah Gilbert)

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I wait longingly for currants each June; they are brilliant and gorgeous and have the benefit of being high in both pectin and acid, perfect foils for berries in summer jams. I make several batches of currant "jelly" (which is more juice) and add it to other jams, a half-pint at a time, to brighten, provide acidic security against bacteria, and give a little jelly lift without commercial pectin. It doesn't, however, set up like storebought jelly, so if that's what you want, you'll have to add Pomona pectin or some other low-sugar pectin substitute. I haven't measured carefully, so you may get slightly different results, or need to add honey to get the sweetness you desire.


  1. 1 lb. currants
  2. ½ cup honey
  3. 2 cups water


  1. Rinse currants and pluck berries from stems.
  2. In large pot, add currants, honey and water to cover.
  3. Bring to boil over medium-high heat.
  4. Reduce heat a bit and simmer for 20-30 minutes.
  5. Strain through cheesecloth or floursack-style kitchen towel, squeezing pulp to get every bit of juice.
  6. If not using right away, pour into canning jars, wipe tops, place new canning lids on top and process in water bath (180-200 degrees) for 10-15 minutes.