Blackcurrant jelly
Our family recipe for blackcurrant jelly is a favourite on teacakes and crumpets. The vibrant colour and clarity of this jelly is fabulous and we enjoy it year after year. Look for blackcurrants in season from June through August.
Ingredients
Makes: 6 jars blackcurrant jelly
- 1.8kg blackcurrants
- 600ml water
- juice of 1/2 lemon
- 1.7 to 2kg preserving sugar
Method
Prep:10min ›
Cook:2hr ›
Extra time:6hr ›
Ready in:8hr10min
- Wash the blackcurrants and remove as many of the stems as possible, as this will cause bitterness.
- In a preserving pan, combine the blackcurrants, water and lemon juice and cook very gently over a low heat for 2 hours until the fruit is soft and pulpy.
- Place the contents of the preserving pan into a jelly bag and suspend above a clean pan, allowing to strain for at least 6 hours.
- Weigh the liquid and add an equal weight of sugar. Bring to the boil and begin checking for the setting point by adding a drop of the jelly on to a cold plate. If you push it with your finger and it wrinkles, it is ready.
- Transfer to sterilised jars and cover immediately. Leave undisturbed in a cool, dark place until set.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I have been dropping by to add to my collection - I am also on Pinterest - (I mean to say who isn't) you also send me a regular and much appreciated recipe by email - that pictre was taken about eight year ago and made into an Incredimal Tag by a talented friend. For this recipe and others thanks so much ILY - Patricia - 24 May 2014
Love this jam and jelly...but so tiring to take the stems from a million berries! 😕 - 25 Aug 2017