Blackcurrant Jelly Recipe

blackcurrant jelly

An easy recipe which gives great results! Blackcurrants are loaded with pectin so there shouldn’t be a setting problem.

Ingredients for Blackcurrant Jelly:

  • 4 lbs (1.8 kg) black currants
  • 3 pints (1.7 litres) water
  • 1 lb (450 g) sugar per pint of juice obtained.

Method for Blackcurrant Jelly:

  1. Wash the black currants and drain well.
  2. Pick over to remove any unsound fruit but do not remove the stalks.
  3. Put into a pan with the water and stew until soft and pulpy.
  4. Test for pectin.
  5. Strain through a jelly bag and allow to drip for three or four hours.
  6. Measure the juice and heat in a pan.
  7. Add lb (450 g) warmed sugar per pint of juice obtained, stirring until the sugar has dissolved.
  8. Bring to the boil and boil rapidly until the jelly sets when tested.
  9. Remove the scum.
  10. Pot and seal whilst still hot.

General Information on Making Jelly Preserves

How to Make Jam, Jellies & Marmalade

How to Make Jam, Jellies & Marmalade

These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin - How to Test for Pectin

Pectin - How to Test for Pectin

Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.

Posted in Val's Preserves, Jellies, Fruit, Vegetarian Recipes, Black Currants, All Recipes
24 comments on “Blackcurrant Jelly Recipe
  1. anna says:

    just made my first blackcurrant jelly with your recipe turned out beatiful , have always been a jam maker but will be making more jelly from now on , anna

  2. Val says:

    Glad to hear that it turned out so good. Will be putting a few more jelly recipes on soon.

  3. Kathy says:

    Wonderful recipe,full of flavour and so easy to make, will now try the redcurrant jelly recipe.

  4. Leslie Dodd says:

    Hi googled for recipe for the blackcurrant jelly. Ten pots today need labels. Great with the a.m croissants.Thanks.

  5. Rose H says:

    Made my first blackcurrent jelly yesterday. Easy recipe with great results! Thank you.

  6. cathy patterson says:

    just made my first blackcurrent jelly it turned out great, my kids an husband luv it. thank

  7. Unclebill says:

    Followed the recipe to the letter. Ended up with 10 pots of Ribena!
    Will reboil soon and keep you informed.

  8. norma swan says:

    just made some jam, instead of black currants I made it with elderberrys, it was so easy to make and very good.

  9. ken hughes says:

    Just read your recipe on blackcurrant jelly. Still got some in the freezer from last year, will give the wife a nudge and see what she can do.

  10. joyce hodgetts says:

    just made my first jelly, lovely.

  11. menaka says:

    Really good…. thanks

  12. Pat Hill says:

    I am in the process of sieving through muslin, I am making it for someone who is terminally ill and who loves Blackcurrant jam. Racked my brains on how to suspend it to drip through the muslin. Here is what I am doing:- I have a nest of small pine tables, I turned the smallest one upside down on my work top put a heavy saucepan on the bottom and suspended the muslin by tying to each leg with string. It seems to be dripping Ok. Will post again when it’s all done

  13. Dennis Reynolds says:

    Pat Hill. We use an upended high stool but other than that, your method is the one we’ve used for years.

  14. Sarah Bonnell says:

    My “jelly bag” came from Lakeland many years ago. The frame folds flat in a box and I have bought replacement bags over the years. I believe they still sell them. If not — create a demand!

  15. Sandra chapman says:

    Hi,
    I’m using your recipe and I love it and I find that if I don’t use enough sugar for the jam to set I get the most delicious tasting topping for vanilla ice cream!! Also I never seem to have a muslin bag to strain the liquid so I use a stocking!! Most efficacious and handy!! A new unused one!!

  16. Jane Bayou says:

    Hi I am going to make this jelly this weekend as I have been given a lot of blackcurrants from the neighbours. When I bought my jelly bag the shop were out of stock of stands so what I do is pull one of my kitchen drawsers open a little, hook the filled bag onto the handle with a spare hook from my pan rack, and just let it drip away in my waiting jam pan 🙂

  17. joan laban says:

    Has anyone a good old fashioned recipe for this blackcurrant jelly using lbs and ounces etc as that is the way I was taught. Thanks in anticipation Joan

  18. Val says:

    The recipe is in pounds and ounces as well as metric.

  19. ToniB says:

    I only have around 800g of fruit. Will this work if I adjust the other amounts by the same proportions?
    Thank you

  20. Sandra says:

    I only had 1 lb of blackcurrants but decided to try this recipe. I ended up with 2 jars of jelly about 1 1/4lb. A really good simple recipe.

  21. Paul Froggitt says:

    It has been many years since I tried jam making because the last time was a failure – unable to get it to set.
    As I presently have bushes loaded with blackcurrants I thought I’d better have another go. Result – 9 jars of blackcurrant sauce!
    Probably mostly my fault for being a lousy cook but also due to lack of and conflicting information.
    I looked up recipes on four sites. All of them said, of course, boil until setting point is reached. Two of them gave no indication of how long this might be; one of them said approx. 10 minutes; the other said approx. 1 minute.
    So I’m taking consolation from the fact that it is not all just my fault – apparently the experts can’t agree!!

  22. John Bannerman says:

    Picking fruit tomorrow for only the second time. Ate last years. Will follow your recipe, and advise outcome. J. Ban Ayrshire.

  23. steve says:

    Really good receipe. Made 5 1lb jars of very tasty jelly. Going to try it with jostaberries too – Will repost with outcome.

  24. Blighty says:

    I think it’s going to set!! Thanks for this recipe, looks and smells just like the one my mum used to make us as kids – no bits! Going to send some to my brothers as a gift and hope it brings back happy memories of our lovely mum. Thanks x

Leave a Comment Here on Blackcurrant Jelly Recipe

Your email address will not be published. Required fields are marked *

*