Thick Black Currant Syrup with Whole Fruit
This lusciously thick black currant syrup is made with nothing but whole black currants, sugar and lemon juice. The result is a beautifully thick sauce perfect for pancakes, pastries, beverages, and much more.
Servings 33 tablespoons
Calories 68kcal
Equipment
- saucepan Around 2.5 liter / 2.6 quart
- instant read food thermometer
- Glass jar 500 ml / 17oz capacity
Ingredients
- 500 grams white sugar
- 500 grams black currants
- 2 tablespoons juice of one lemon
Instructions
- Mix the currants with the sugar and lemon juice in the saucepan and put over medium heat.
- Stir as you heat to move the sugar around. The sugar will first dissolve and then begin to foam as water evaporates (10 minutes).
- Continue cooking and stirring. The temperature should be around 105 C / 220 F.
- After 20 minutes, the syrup should begin to thicken.
- After 25-30 minutes the syrup should be thick enough to coat a spoon and has a consistency almost as thick as honey. See recipe post for tips on checking if it's the right thickness.
- Remove from heat and put in a jar to store.