Blackcurrant jelly is one of my favourite preserves, and I make it every year when the fruit is in season. In the supermarket the berries can be quite expensive, but if you head down to a local ‘pick your own’, you’ll pay a much more reasonable price. Or better yet, find them in the hedgerows, or grow your own!
The best of the berries are found in August. Picking them can be quite laborious, so if you have kids, send them in to do the hard work. Getting the children to compete to collect the most blackcurrants is a great way to get the work done quickly!
And once the picking is done, this is one of the most simple preserves to make. Blackcurrants contain a lot of pectin, so getting the jelly to set should be pretty easy. And forget using jelly bags to filter the fruit juice overnight – using a regular sieve is perfectly sufficient for a delicious homemade blackcurrant jelly.
Blackcurrant Jelly
Ingredients
- 1 kg blackcurrants
- 1 litre water
- 1.25 kg granulated white sugar
Instructions
- Place the blackcurrants and water into a large saucepan, and simmer until the blackcurrants have become soft and mushy – about half an hour.
- Place your jam jars, lids, jam funnel, and ladle into a cold oven, and set the temperature to 140°C/280°F (120°C/250°F fan).
- Put a couple of saucers into the freezer, to test for set later.
- Place a fine mesh sieve over your preserving pan, and strain the juices from the blackcurrant pulp. Press down on the fruit to extract all the juice and pectin, then discard the contents of the sieve.
- Add the sugar to the preserving pan, and bring the jelly to the boil. Boil for about 5 minutes, or until the temperature reaches 105°C/220°F, then remove from the heat.
- To test for set, place a small amount of jelly onto an ice-cold saucer and leave for 5 minutes.
- Push your finger through the jelly. If it wrinkles and doesn’t flood back to fill the space, it’s ready. If not set, return the jelly to the boil for another few minutes, and check again.
- Remove your sterile jars from the oven, remembering not to touch the inside.
- Use the jam funnel and ladle to fill the jars, and place the lids on. A magnet can help to lift the jar lids from your baking sheet.
- Secure the lids and leave to cool completely.
Nutrition
28 comments
Hi
This year I have grown my very own Blackcurrants and so I thought……. I know Blackcurrant Jelly!
Looked up a recipe and found this one, and so glad I did as it couldn’t taste better so thank you!
That’s lovely to hear, I’m so glad you liked it!
Hi!
I picked some blackcurrants yesterday in my friend’s garden and today decided to make some jelly rather than jam. I googled blackcurrant jelly and your recipe came up, which was ideal, as some had lemon juice and I didn’t have any lemons! I went exactly to your recipe and it has all turned out just right and very yummy. In fact my hubby and I have just tested it (thought it might be a tad runny, but not!) on a half scone each! So tasty! Just great, thanks!
Chris
Fantastic news! So glad to hear that it worked so well for you!
I made this last night but cut the sugar down to 330 gms to 1 kg fruit and added 24 grams pectin, which meant only simmering a second time for 3 minutes and it has worked really well – it’s not too sweet and is a soft set. It may not last as long unless kept refrigerated but prefer less sugar.
As long as you’re happy with what you made, that’s all that matters! I use more sugar than most in my preserve recipes, because it allows you to reduce the cooking time, and therefore achieve a fresher flavour. Adding all that pectin probably helped you reach setting point pretty quickly though!
3kg off my one plant and just made 15 jars of lovely black currant jelly.
Well impressed, thanks
So pleased to hear it!
Quick question: do you use ‘jam sugar’ or just plain white sugar? (first timer)?
Just regular granulated white sugar is perfect. There is so much pectin naturally occurring in blackcurrants that you don’t need any artificial help to set the jelly – one of the reasons I love making blackcurrant jelly! 😀
Thank you so much. I’ll let you know how it goes.
Love this recipe really easy and worked a treat. going to add one additional suggestion – don’t chuck out the strained pulp, tip it into another pan with a litre or so of water and boil it with another cup of sugar (or to taste) pour this through a sieve into a jug and then you have a litre of fresh blackcurrant drink – just add ice (and vodka?)
I’ve never heard that suggestion before – what a great idea! I’m definitely going to try that next time!
Oh my goodness! So easy and delicious. Thanks Dan ?
Oh my goodness! So easy and delicious. Thanks Dan ?
I made blackcurrant jelly yesterday following your recipe, I have obviously done something wrong as it is just like water this morning, can I rescue it?
Yes, thankfully you can! Simply return everything to a saucepan and boil it up a little longer – perhaps aim for a slightly firmer set this time, as it is a matter of judgement aiming for exactly the kind of set you want. Let me know how it turns out!
I’ve done the straining method begore and was looking for a better way as my kitchen struggles with flying pet hairs ? when I came across your recipe. So glad I did! Really easy and tasty soft set jam. Thank you
I’ve done the straining method begore and was looking for a better way as my kitchen struggles with flying pet hairs ? when I came across your recipe. So glad I did! Really easy and tasty soft set jam. Thank you
Can this be made using frozen blackcurrants?
Yes, absolutely! If I run out of blackcurrant jelly, I sometimes make it out of season by ordering frozen blackcurrants online.
I’ve just picked this years crop of blackcurrants and am going to make your recipe. Can you tell me if l can just wash them and cook stalks and all or do l have to clean everyone separately
I don’t wash my blackcurrants. I figure that with the high temperatures and the filtering, any nasties are going to be removed or destroyed by the time you come to eat it. Whilst I don’t think that attitude would pass the health and safety standards at a commercial factory, it’s good enough for me!
Hi Dan tried your recipe had 3kg of my own blackcurrants have to say it was really lovely land so easy also tried Sophie’s tip and ended up with 2 litres of juice success all round many thanks?
Thank you! I’m glad it was a success for you!
Hi Dan. I have already harvested my currants and juiced them (using a steam juicer). The juice is frozen at this point. Any idea what my ratio to sugar would be? Thanks.
Hmmm… To be honest, I’m not sure. Pectin is found in the skins of fruits, so I don’t know whether you will have extracted enough during the juicing process. If it were me, I would go with a 1:1 ratio and see what happens. You can always boil the jelly for longer to firm the set, or in a pinch, nip to the store and grab some liquid pectin. Let me know how you get on!
I made this today with blackberries I had frozen last year from our garden. The jelly has set well and has a lovely taste. Thank you for the recipe, soooo much easier than using a straining bag.