I just couldn’t wait for the weekend to make the uncooked currant jelly. With the help of my husband, I harvested the black currants on a weeknight.
It was a tiny harvest, the currant shrub is only in its second year, but I figured it would be enough for a small batch. I pureed the currants, my husband went to bed.
The Red Currant Jelly—Jelled by the Sun recipe seemed so intriguing. And so easy. But I didn’t quite follow the recipe, seems like I never can quite follow a recipe. It called for red currants, I had black. It said to use cheesecloth, I used my trusty food mill…
The next morning, I put the jars of jelly outside. They basked in the warm sunshine all day long. The mixture of currant juice and sugar turned into jelly. Just like magic, amazing! I was very excited to see that it set perfectly. My husband was very amused that I was so excited about a few jars of jelly.
My fuschia jelly has a delicate texture and tastes like a mouthful of fresh currants, only better. It was delightful on a toasted and buttered English muffin, so much better than anything store-bought.
I cannot wait to taste it on crêpes.
Black Currant Sun Jelly
9 ounces black currants
9 ounces superfine sugar
Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Stir in the sugar. Divide among 3 4-ounce jars, cover with parchment, and secure the parchment with butcher’s twine. Place the jars outside in the sun all day, or until jelled.
Makes about 1 ½ cups. Keeps for months tightly sealed in the refrigerator.