European
Sweden - Side Dishes
Svartvinbärsgelé (Blackcurrant Jelly)
Chef's Menu Description
Clear, glistening ruby blackcurrant jelly with an intense sweet-tart flavor, the indispensable Swedish accompaniment for roast meats, game dishes, and Sunday meatballs.
Ingredients
- • 1kg fresh blackcurrants (svarta vinbär), stems removed
- • 400ml water
- • 750g preserving sugar with pectin per litre of strained juice
Preparation Steps
1
Phase 1
Place blackcurrants and water in a large stainless steel pot. Bring to a boil and simmer for 15 minutes, pressing berries against pot with a spoon.
2
Phase 2
Pour through a jelly bag or fine muslin cloth into a bowl. Let drip undisturbed for 1 hour to ensure clear, sparkling jelly.
3
Phase 3
Measure juice and return to clean pot with proportional sugar. Bring to a rolling boil for 5-8 minutes until setting point (105°C) is reached.
4
Phase 4
Skim surface foam and pour hot jelly into warm sterilized glass jars. Let set undisturbed until firm and clear.