Anthocyanins, R.W. Knudsen’s Just Juice, and a recipe for black currant jelly

Black currant is leading source of antioxidants in many countries, especially Europe. According to the UK-based Blackcurrant Foundation, black currants are full of health promoting antioxidants called anthocyanins, which are also found in blueberries and black elderberry. Anthocyanins give black currants their distinctive dark color – the darker the berries, the more anthocyanins it contains. Black currants are also especially rich in Vitamin C. They claim black currents can help prevent joint inflammation, eyestrain and urinary infections.

Black currant is also called European black currant or Ribes nigrum and should not be confused with black elderberry (American elder, Sambucus canadensis) However, both berries have similar health benefits. Black elderberry contains nearly five times the level of anthocyanins of blueberry and acai berry, and twice the level of cranberry. I’ve been taking Natures Way Sambucol Syrup at the first signs of a cold. My dad introduced me to it, and I’ve been a firm believer in it ever since even if it does taste awful.

R.W. Knudsen’s Just Juices

The folks at the R.W. Knudsen Family sent me a couple bottles of their Just Black Currant juice to try. (There is also Just Black Cherry, Just Blueberry, Just Cranberry, Just Pomegranate, Organic Just Concord Grape, and Organic Just Tart Cherry. Wow!)

You do NOT want to drink this straight. It is way too tart, so I mixed it with an equal amount of 100% apple juice. Not bad. This would be a good substitute for a glass of wine for your non-drinking friends or any pregnant ladies at the Thanksgiving or holiday table. The apple/black currant mixture is not sweet like grape juice, but tastes like real wine.

Knudsen also sent me a recipe for Black Currant Jelly. By using their juice, you can make jelly in less than an hour and don’t have to deal with the mess whole berries can make.

Making black currant jelly is also a great idea for the holidays. It’s a much healthier gift than cookies, and you can get the whole family involved in making presents for neighbors, teachers, friends and family.

(Check out the Knudsen website for more recipes and coupons.)

Black Current Jelly
Yields 5-6 8 ounce jars

Ingredients:

1 32 ounce bottle of R.W. Knudsen Family’s Just Black Currant (4 cups juice)
1 1.75 ounce no sugar needed pectin
2 ½ cups sugar

Directions:

Pour juice into 6-quart pan.
Gradually stir in pectin.
Bring mixture to full rolling boil over high heat, stirring constantly.
Stir in sugar and return to full rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim as necessary.
Fill, seal, and water-bath process according to instructions included with pectin.

If you’re not an experienced canner, you may want to get more information on how to make jellies from the Colorado State University or the National Center for Home Food Preservation websites. You can also download the US Dept. of Agriculture’s Complete Guide to Home Canning – Guide 7, Preparing and Canning Jams and Jellies publication.

More black currant recipes