Black Currant Jelly

Ingredients

• 4 cups Black Currants (Freshly picked)
• 2 cups Granulated Sugar (Adjust to taste)
• 2 tablespoons Cornstarch (Optional, for molded jelly)
• 1 tablespoon Water (For gum and water mixture (optional))
• 0.5 teaspoon Gum Arabic Powder (Optional, for decorating)
• 0.25 cup Powdered Sugar (Optional, for decorating)
• 1 stick Angelica (Optional, for decorating)

Instructions

1. 1Wash the black currants thoroughly. Place them in a saucepan with a little water (about 1/4 cup) to prevent sticking. Cook over medium heat, crushing the currants with a spoon, until they release their juice. This should take about 10-15 minutes. Strain the juice through a jelly bag or cheesecloth-lined sieve. Discard the solids.
2. 2For a simple jelly, measure the black currant juice. For every 2 cups of juice, add 1 cup of sugar. Place the juice and sugar in a clean saucepan. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Continue to boil until the jelly reaches the setting point (220°F or 104°C on a candy thermometer). This usually takes about 10-15 minutes. To test for setting point, place a small spoonful of jelly on a cold plate. If it wrinkles when pushed with your finger, it's ready. Pour the hot jelly into sterilized jars and seal.
3. 3For a molded jelly, measure the black currant juice. For every 2 cups of juice, add 1/2 cup of sugar. In a small bowl, whisk together the cornstarch with a little cold water to form a smooth slurry. Bring the juice and sugar to a simmer in a saucepan over medium heat. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens. This should take about 2-3 minutes. Pour the thickened jelly into a lightly oiled mold or basin. Let it cool slightly, then refrigerate for at least 4 hours, or preferably overnight, to set completely.
4. 4If desired, decorate the molded jelly. Turn the jelly out onto a serving plate. Pick some bright green black currant leaves and arrange them around the base of the jelly. Wash a few small bunches of black currants. In a small bowl, mix the gum arabic powder with the water to create a weak gum and water solution. Dip the black currant bunches into the gum and water, then dip them into powdered sugar. Let them dry until they look crystallized. Place the sugared black currant bunches around the jelly, resting them on the leaves. Cut a small stick of angelica and stick it into the top of the jelly. Drape a bunch of sugared black currants over the top. For extra sparkle, dip the green leaves into the gum and water and sprinkle with powdered sugar.