Bar-le-duc jelly (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically white currants or alternatively red currants. The name Bar-le-duc refers to the geographical origin of the preparation in the French town of Bar-le-duc. Since the jelly's first documented reference in 1344, the culinary name "Lorraine Jelly" is occasionally used, as the city of Bar-le-duc lies within the boundaries of the former province of Lorraine.
Commonly served as an accompaniment to game, spread on bread, or with foie gras, it is considered a culinary luxury item sharing an elite status akin to Beluga caviar and is colloquially referred to as Bar Caviar. The typical product is a jam, with the berries remaining intact in a thin syrup. About 200 currants go into one 85 gram jar (approximately 3 ounces), which cost approximately €15 a jar in Bar-le-Duc and $40 in the US (2008). Notable references exist in the historical record about the spread being enjoyed by celebrities such as Alfred Hitchcock, Victor Hugo, and Mary, Queen of Scots.
House of Dutriez's Bar-le-Duc provides one of the very few hand-made preparations still on the market, La confiture de Groseilles de Bar le Duc (Currant Preserve) . The traditionally hand-made creation involves epepineuses (seed extractors) de-seeding the currants with goose quills to flick out the tiny seeds without disturbing flesh of the small fruit. Sometimes sweetened jellies, consisting of mashed and sieved currants of a significantly lower cost and quality, may be found on the market under the same name.