Currant jelly is excellent on toast but also perfect as a glaze on fruit tarts
It lends a delicate layer of flavor and an appealing gloss. Sometimes I have about 1/3 cup of leftover jelly: too small an amount to can, but just enough to make Currant Wine Jelly. The timing for processing this jelly comes from the Ball Complete Book of Home Preserving.
- 3 cups currant juice
- 3 cups sugar
- In a 6- to 8-quart heavy-bottomed pot, combine the currant juice and sugar. Bring to a boil over medium-low heat, allowing the sugar to dissolve. Increase the heat and boil the juice hard until a candy thermometer reaches 220°F at sea level, or 8°F over boiling temperature wherever you are.
- Watch the bubbles: When they take on color, the jelly is usually ready, about 20 minutes. You can also test the jelly by letting a spoonful cool in the fridge for a couple of minutes. If the jelly drips off the spoon in dribbles, it’s not ready. If it shears off the spoon in a single drop, it is.
- Have ready 3 clean half-pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Pour the jelly into the jars leaving 1/4 inch of headroom. Wipe the rims, place on the lids, and screw on the bands fingertip tight. Process the jars in a water bath for 10 minutes. Be sure to make altitude adjustments when preserving.