Red currant jelly is highly regarded in European cuisine and for righteous reasons. In the Lorraine region of France you’ll find the sought after bar-le-dec jelly which is specially prepared with currants that have been deseeded by an epepineuses. In other traditions red currant jelly is served with lamb and different meat dishes. I relish red currant jam and thats what I’ve been making the past few years. In fact I still have some jars stored away from last season’s crop. However this time I wanted to make jelly instead. To me jelly is a bit more of a ‘premium’ since the seeds and skins are removed and it takes considerably longer to make. I was looking to spice it up by adding a flavoring herb; I decided on Thai basil. This is one of my favorite basil varieties because I love its strong anise flavor and aroma. This needed to be a low-sugar recipe as I cannot buy into the ridiculous amounts of sugar suggested for most jam and jelly recipes. It would be an awful shame to mask the complex tartness of the currants.
Here’s what you’ll need for this simple recipe:
8 cups destemmed currants
1/2 cup water
1 1/2 cups organic cane sugar
1 handful of thai basil leaves and flower tops
2 tbsp powdered pectin
Step 1: Rinse currants and place in large sauce pan with 1/2 cup water. Crush currants with potato masher or berry crusher if you have one. Cook on medium heat for 10-15 minutes.
I added one whole sprig of basil at this stage to begin the flavor infusion…
Step 2: Strain the fruit through cheesecloth, jelly bag, or foley food mill to separate seeds and skins. I used a foley food mill and it worked wonders. Just don’t go all epepineuses on me and start removing seeds with the butt end of a feather!
Discard left over seeds and skins and add to compost…
Step 3: Add strained mixture back to sauce pan and dissolve sugar on medium heat. Add finely chopped Thai basil and let cook for 8-10 minutes.
Step 4: Bring to rapid boil and stir in pectin. Let boil for 1 minute and take off heat.
By now it should have jelled fairly well and will continue to as it cools. Fill jars and store in refrigerator or for long term storage place jars in boiling water bath for 15 minutes and then store in pantry.
The sweet anise flavor of Thai basil complements the tangy currants wonderfully! Yum…