Blackcurrant Jelly

Blackcurrant Jelly

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


  • 1.8 kg black currants
  • 1.7 litres water
  • 450 g sugar per pint of juice obtained.


  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.

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