Black Currant Jelly Recipe
Ingredients:
- 4 lbs (1.8 kg) black currants
- 3 pints (1.7 litres) water
- 1 lb (450 g) sugar per pint of juice obtained.
Method:
- 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.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Filed under All Recipes, Black Currants, Fruit, Jellies, Val's Preserves, Vegetarian Recipes by
Comments on Black Currant Jelly Recipe »
anna @ 1:07 pm
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
Val @ 2:07 pm
Glad to hear that it turned out so good. Will be putting a few more jelly recipes on soon.
Kathy @ 6:10 pm
Wonderful recipe,full of flavour and so easy to make, will now try the redcurrant jelly recipe.
Leslie Dodd @ 10:25 am
Higoogled for recipie for the blackcurrant jelly. Ten pots today need labels. Great with the a.m croissants.Thanks.