Blackcurrant Jelly

If you’re lucky enough to have some blackcurrant bushes growing in your garden then you can make this glorious Blackcurrant Jelly. This glossy, sweet and tangy preserve is beautiful spread on toast or croissants. I haven’t been able to find blackcurrants for sale at the market or in the supermarkets but it’s really easy to find small blackcurrant bushes for about £3 and in a couple of years you’ll get your first harvest which just gets bigger each year.

Makes 200ml

300g blackcurrants
175g caster sugar
1tbsp lemon juice
50ml + 50ml water
*special equipment: fine mesh sieve and a cooking thermometer

  • Wash the blackcurrants then tip into a pan with 50ml of the water and boil for 5 minutes then allow to cool slightly before handling.
  • Pass the mixture through a fine mesh sieve using a metal spoon to force through. Wipe down the pan then put the puree back into the pan and add the sugar and lemon juice. Heat gently and stir until all the sugar has dissolved then turn up the heat and boil until the mixture reaches 105°C (about 5 minutes).
  • Take the pan off the heat then stir in 50ml of water until completely combined then decant the jelly into a sterilized jar. It will keep for 6 months in a dark, cool place.


Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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