Thick Black Currant Syrup with Whole Fruit

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.

Course Appetizer, Breakfast, Dessert

Cuisine European, International, Romanian

Keyword fruit, jam, syrup

Prep Time 5

Cook Time 30

Total Time 35

Servings 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

US Customary - Metric

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.

Nutrition