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    Quick and Easy Blackcurrant Jelly

    Published: Jul 21, 2021 · Modified: Jul 21, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    open jar of blackcurrant jelly with spoon. Fresh blackcurrants on the side.

    This quick and easy blackcurrant jelly explodes with delicious fruity flavour.

    Made with just 2 ingredients it is an easy jelly and has no added pectin. It is a great alternative to jam especially for those who prefer a seedless jam. Try it spread on bread, toast or scones.

    open jar of blackcurrant jelly with spoon lifting out some jelly. Two jars behind

    Ask my boys what their favourite jam is and it will be strawberry jam but blackcurrant jam has always been my favourite. I am just as partial to blackcurrant jelly which is basically a seedless variation of the jam.

    Bursting with flavour I love it! So when I discovered a new quicker and even easier way to make it I cant; tell you how happy that made me.

    Just 2 ingredients

    To make blackcurrant jelly you just need two ingredients (not including water) blackcurrants and granulated sugar.

    Ingredients for black currant jelly. Blackcurrants in colander, sugar in bowl and water in a jug.

    I generally like to use golden granulated sugar (which is less refined than white sugar) but white granulated sugar can also be used. Basically whichever you have in your cupboard.

    Blackcurrants are rich in pectin so you do not have to use special jam sugars or add pectin when making this preserve.

    Quick and Easy

    One of the joys of making blackcurrant jelly as opposed to jam is there is not any need to strip them from the stems. They can go in with the blackcurrants as they will be strained out later. simply rinse the fruit and shake dry then place them in a preserving pan or very large saucepan.

    The fruit is then cooked before straining the juice.

    Cook's Tip

    Preserving pans have sloped sides which makes bring the preserve to a rolling boil easier. They are worth buying if you make a lot of preserves.

    If you are using a saucepan remember the jam will rise high up the sides when it boils so should not be filled more than ⅓ to ½ full.

    No jelly bag or long straining required

    While making most fruit jellies is straightforward, they are not always quick. First, the fruit is cooked and then juice needs to be strained from the fruit pulp. Usually by straining through a jelly bag which can take several hours.

    Until a few years back I used to make my blackcurrant jelly the same way waiting patiently for the juice from the cooked fruit to drip through the jelly bag. Until a friend told me they just pushed the fruits through a fine sieve.

    If you were to do this when making my apple jelly you would end up with a cloudy rather than the desired clear jelly. But as my friend pointed out blackcurrant is such a dense dark colour it doesn't need to be completely clear.

    So, I gave it a go, and she is quite right! Unless you hold the jar up to the light you cannot tell the difference and even then it's only just noticeable.

    A bigger yield

    Once you have tried it there's no going back to the old method. And this method has a big advantage. You get a much bigger yield from the same amount of fruit with no loss of flavour.

    This time I had such a big crop of blackcurrants, I did a side by side comparison. For the traditional method, I got a yield of 750g (1 lb 10oz) and with this quick and easy method 1250g (2lb 12oz). That's almost double so it really is a win, win!

    blackcurrant jelly being spooned onto a slice of bread and butter.

    Boiling the jelly

    After straining the fruit juice it is placed in a preserving pan or very large saucepan. The sugar is added heating gently until the sugar has dissolved.

    Next, it is brought to a rolling boil and the jelly is boiled until the setting point is reached.

    I use a thermometer when making jams and jellies, it is probably the most accurate and easiest way to check the jam has reached the setting point 104-105°C ( 219-221 °F).

    If you do not have a thermometer boil for about 10 minutes, Then remove it from the heat and test for a set. Returning to the heat to boil a little longer if required.

    How to test for a set

    1. Before you start making your jam or preserve, place a couple of plates in the fridge to chill.
    2. When you are ready to test for set, remove the pan from the heat. Drop a little of the preserve onto a chilled plate and return to the fridge for about 2 minutes. Gently push your finger into the mixture and see if it mounds and wrinkles. If so, the setting point has been reached.
    3. If not, return the mixture to the boil for few more minutes and retest. Repeat again as necessary until setting point is reached.

    See my preserving tips for more jam making hints and tips.

    Once setting point is reached

    Use a straining spoon to remove any scum that has formed during boiling. Then pour into hot sterilised jars. Cover the surface with a wax jam disc and seal.

    Allow to cool completely then label and store in a cool dark place.

    How to sterilise jam jars

    • Wash the jars in warm soapy water and rinse well. Do not dry.
    • Place the wet jars on a tray, heat the oven to 140℃ (120℃  fan)/275°F /gas 1 and put the jars in the oven to dry completely.
    • Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.

    I always sterilise one or two more jars than I think I will need, to ensure I have enough.

    How to make blackcurrant jelly step by step

    • blackcurrants in pan.
      Wash the blackcurrant and place in pan.
    • Fruit cooking in pan.
      Add the water and cook until very soft.
    • striaing the blackcurrants through a sieve.
      Strain through a sieve.
    • sugar and juice in pan.
      Place the juice and sugar in a pan.
    • Rolling boil.
      Boil rapidly.
    • Boiled jam in pan with thermomter.
      Cook until it reaches setting point.
    • Finger in cooled jam for wrinkle test.
      Do wrinkle test.
    • filling jars using a jam funnel.
      Pour into sterilised jars.

    What to serve blackcurrant jelly with

    Not only is it a delicious alternative to jam to spread on bread, as well as on scones, croissants, pancakes etc. It also makes a great filling for cakes.

    It can also be used to make a glaze for dark fruits on flans and tarts, simply warm gently with a little water before brushing on.

    And why not try it with some cheese and crackers. It goes very well with soft fresh cheeses.

    Jar of blackcurrant jelly with spoon. Scone on a plate spread with jelly and plate of scones behind.

    How long will the jelly keep?

    The blackcurrant jelly will keep for at least 1 year if stored in sealed jars in a cool dry place. Once opened store in the refrigerator.

    open jar of blackcurrant jelly with spoon ful of jelly on top. two jars behind.

    Quick and easy blackcurrant jelly

    Print Recipe Pin Recipe Save Recipe Saved!
    Bursting with blackcurrant flavour this delcious jelly is not only simple to make it is also much quicker to make than most jellies
    Course Afternoon tea, Breakfast, Jams and preserves
    Cuisine British
    Keyword blackcurrants, granulated sugar, no pectin, seedless jam
    Skill Level Easy
    Prep Time 15 mins
    Cook Time 45 mins
    Servings 4 x 300g (11oz) jars
    Calories 883
    Author Jacqueline Bellefontaine

    Equipment

    • preserving pan or very large saucepan
    • fine sieve

    Ingredients

    • 1 kg (2¼ lb) blackcurrants
    • 800 ml (1¼ pt) water
    • about 750 g (1lb 10oz) golden granulated sugar (1lb 10oz) golden granulated sugar

    Instructions

    • Wash 1 kg ( 2¼ lb) blackcurrants and place in a large saucepan or preserving pan and add 800ml (1¼ pt) water. There is no need to strip the blackcurrants from the stems. Bring to the boil then reduce the heat and simmer gently for 30 minutes.
    • Place a couple of saucers into the fridge.
    • Strain the blackcurrants through a fine sieve and press down well with the back of a spoon to remove as much juice as possible. Discard the fruit pulp.
    • Measure the juice obtained and return to the preserving pan. Add 75g (3oz) of sugar for each 100 ml (3½ floz) of juice.
    • Heat gently stirring until the sugar dissolves, then increase the heat and bring to a rolling boil. Boil for 10 to 12 minutes or until the temperature reaches 104-105°C ( 219-221 °F).
    • Remove from the heat and test for a set. A small amount dropped onto the cold saucers and left for a minute or two should wrinkle when pushed with your finger tip.
    • Return to the heat and boil for another 1 or 2 minutes if required before testing again.
    • Pour the jelly into sterlised jars, seal and label.

    Video

    Notes

    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)
    Tip:
    Make sure you use a preserving pan or a very large saucepan as the jelly will rise high up the sides of the pan as it boils.
    Store:
    The jelly will keep un-opened for up to 1 year.
    Once opened store in the refrigerator.

    Nutrition

    Serving: 1jar | Calories: 883kcal | Carbohydrates: 226g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 809mg | Sugar: 187g | Vitamin A: 575IU | Vitamin C: 453mg | Calcium: 139mg | Iron: 4mg
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    « Lemon and Thyme Infused Potato Salad
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Chloe

      August 01, 2021 at 4:22 pm

      5 stars
      I'm still deciding what to do with my very small amount of homegrown blackcurrants but this is looking like a real contender!

      Reply
      • Jacqueline Bellefontaine

        August 01, 2021 at 5:03 pm

        IT would be a good choice.

        Reply
    2. Marita

      July 22, 2021 at 3:36 pm

      5 stars
      This Jelly looks delicious. I am going to try and make it, as the black currents are just about ripe here. x

      Reply
      • Jacqueline Bellefontaine

        July 22, 2021 at 9:17 pm

        It really is so im sure you will love it.

        Reply
    3. Janice

      July 21, 2021 at 9:09 pm

      5 stars
      I've never tried making blackcurrant jelly before but it looks absolutely delicious. Thanks for the detailed instructions and helpful tips.

      Reply
      • Jacqueline Bellefontaine

        July 22, 2021 at 9:17 pm

        It is delicious and very easy to make.

        Reply
    4. Jo Keohane

      July 21, 2021 at 1:53 pm

      5 stars
      I love anything made from Blackcurrants and this jelly looks delicious. I will definitely be trying this over the summer, thanks for posting!

      Reply
      • Jacqueline Bellefontaine

        July 22, 2021 at 9:18 pm

        Im sure you will love it its a great way of using blackcurrants

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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