Currant marmalade
4 servings
180 minutes
Currant jelly is a refined dessert that captures the rich flavor of berries with a light tartness perfectly balanced by the sweetness of sugar. This recipe has roots in European cuisine, where currants are traditionally used to make jams, conserves, and jellies. Thanks to the natural pectin content in the berries, the jelly turns out thick and tender without added gelling agents. Its texture is soft yet firm, and its aroma reveals the richness of summer berries. This dessert pairs wonderfully with toast, cheese platters or as a standalone treat for tea. The finished jelly can be cut into small pieces and lightly rolled in sugar to create a perfect crispy crust. It’s not just a delicacy but a true gastronomic delight filled with natural aromas of nature.
1
First, sort and thoroughly wash the berries. Place them in a pot, add water, and simmer until the currants soften.
- Currant: 1 kg
- Water: 2 tablespoons
2
Then, use a blender to puree the mixture and, if necessary, strain it through a sieve; this can also be done without a blender by simply pressing the mixture through a sieve.
3
Then mix the mass with 2 cups of sugar and boil again. This syrup should reduce and become thick. It resembles the process of making jam. To check readiness, take a bit of currant juice on a cold plate — if the drop does not spread, it can be poured into molds, or use one whole container, and then, when the jelly sets, cut it into pieces.
- Sugar: 2.5 glasss
4
Don't forget to sprinkle sugar on your homemade marmalade, just like the store-bought one.
- Sugar: 2.5 glasss