Blackcurrant jelly


Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
19K 2 4.5
Grade this recipe:

Last modified on: September 8th 2021

Keywords for this recipe:
For 1 kg 600 g, you will need:

Change these quantities to make: 800 g 1 kg 600 g 3 kg 200 g 4 kg 800 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
19 min.38 min.57 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 2 min.
Blackcurrant jelly
Mix 100 g caster sugar and 60 g jam gelling agent in a bowl with a whisk.

Set aside.

Stage 2 - 15 min.
Blackcurrant jelly
Pour 1 kg Blackcurrant coulis (unsweetened) into a high-sided pan on high heat.

Bring to the boil.

Stage 3 - 1 min.
Blackcurrant jelly
Add 500 g caster sugar and mix with a whisk.

Stage 4 - 10 min.
Blackcurrant jelly
Bring back to the boil.

Stage 5 - 2 min.
Blackcurrant jelly
Add the sugar+gelling agent from stage 1 and mix in with a whisk.

Stage 6 - 10 min.
Blackcurrant jelly
Bring back to the boil again.

Stage 7
Blackcurrant jelly
If any froth forms, it is better to skim this off, but not essential.

Stage 8 - 3 min.
Blackcurrant jelly
Keep on the boil for 3 minutes.

Your jelly is ready.

Stage 9 - 5 min.
Blackcurrant jelly
Pour into jars while still scalding hot.

Stage 10 - 3 min.
Blackcurrant jelly
Screw the lids on tightly.

Stage 11 - 3 min.
Blackcurrant jelly
Turn the sealed jars upside down.

Stage 12 - 3 min.
Blackcurrant jelly
Then back the right way up.

Stage 13
Blackcurrant jelly
This manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keep longer.

Stage 14
Blackcurrant jelly
Wait at least 24 hours for the jelly to set, then simply enjoy!
Remarks
If the sharpness is a little too much for you, increase the quantity of sugar.

This jelly can be made from frozen fruit or coulis.
Keeping
Several months.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,700 Kcal or 11,304 Kj0 gr670 gr0 gr
135 %0 %63 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
163 Kcal or 682 Kj0 gr40 gr0 gr
8 %0 %4 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 kg 600 g : 6.44 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Fruit paste : Blackcurrant, Blackcurrant, vanilla and lime verrine , Blackcurrant sorbet for Edith, Lemon creams, Pannacotta and blackcurrant crumble, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Mouna, Stewed apple (compote), Little apple turnovers with almonds and raisins, Blackberry and almond fondant tart, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Fruit paste : Blackcurrant, Quince jelly, Apricot jelly, Apricot jam with vanilla, Jelly-style plum jam, ... All
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
254K 24 1 hour 35 min. February 21th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
404K 15 26 min. August 12th 2018
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
550K5 2 days 16 hours 28 min. December 23th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page