New This Month

Black Currant Jelly

  • Yield: Makes 3 pints

Source: Martha Stewart Living, Winter 1990


  • 1 pound fresh black currants
  • 3 cups water
  • 1 cup granulated sugar
  • Juice of 1/2 lemon


  1. Bring black currants and water to simmer; cook until fruit is soft. Strain fruit through a jelly bag overnight (do not squeeze bag, or juice will cloud).

  2. Place strained juice, sugar, and lemon juice in a pot and heat until sugar dissolves. Simmer, stirring constantly, until droplets form sheet on a spoon (220 degrees on a candy thermometer). Pour into hot, sterilized jars, and seal.

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