They look like a combination of beautiful jewelry and rain drops made of sugary sweetness.
They are not.
As lovely as currants are, they are also very bitter. Dana popped a bright red globule in her mouth and expected a splash of sweetness. I happened to look up at the right time to catch her face turning inside out. They really are that bitter.
We transformed our currants (red, black and green) into jelly. They made a heartbreakingly small amount. 5 pints (10 cups) of currants reduced to made 4 cups of jelly. The final product should be a combination of sweet and sour that will be ideal for meat and wild game.
The process of making a jelly is very different from a jam (it`s major textural difference is that the final product contains no seeds). This one started with a simple crushing of the currants and an overnight straining through a double layer of cheesecloth. There is no need to remain the stems or seeds because of the straining.
The recipe we called for claimed this should set solid – it`s a risk as the cooking process does not include the stems, skin or seeds (which are where the highest percentage of pectin is contained). We can see the liquid has thickened after two days of sitting in their jars and time will tell how far the set goes. It took almost 2 weeks of our cherry jelly to set last year. If it remains liquid, we`ll have a lovely sauce.