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:
- Wash the black currants and drain well.
- Pick over to remove any unsound fruit but do not remove the stalks.
- Put into a pan with the water and stew until soft and pulpy.
- Test for pectin.
- Strain through a jelly bag and allow to drip for three or four hours.
- Measure the juice and heat in a pan.
- Add lb (450 g) warmed sugar per pint of juice obtained, stirring until the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
General Information on Making Jelly Preserves
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 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...
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
Glad to hear that it turned out so good. Will be putting a few more jelly recipes on soon.
Wonderful recipe,full of flavour and so easy to make, will now try the redcurrant jelly recipe.
Hi googled for recipe for the blackcurrant jelly. Ten pots today need labels. Great with the a.m croissants.Thanks.
Made my first blackcurrent jelly yesterday. Easy recipe with great results! Thank you.
just made my first blackcurrent jelly it turned out great, my kids an husband luv it. thank
Followed the recipe to the letter. Ended up with 10 pots of Ribena!
Will reboil soon and keep you informed.
just made some jam, instead of black currants I made it with elderberrys, it was so easy to make and very good.
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.
just made my first jelly, lovely.
Really good…. thanks
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
Pat Hill. We use an upended high stool but other than that, your method is the one we’ve used for years.
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!
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!!
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 🙂
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
The recipe is in pounds and ounces as well as metric.
I only have around 800g of fruit. Will this work if I adjust the other amounts by the same proportions?
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.
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!!
Picking fruit tomorrow for only the second time. Ate last years. Will follow your recipe, and advise outcome. J. Ban Ayrshire.
Really good receipe. Made 5 1lb jars of very tasty jelly. Going to try it with jostaberries too – Will repost with outcome.
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
Help. Easy recipe but how do you get it to set? It is very runny but smells lovely.
Sadly I did not find your recipe yesterday when I was making my blackcurrant jelly. Such easy instructions and measurements. The jelly I made had a complex formula for sugar ratio to juice and I had a feeling I hadn’t added enough sugar. 24 hours later and it is very runny. Next year I will use your recipe as the comments are so positive!
Can I salvage my runny jelly by reboiling with more sugar?