1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

24K 4.5/5 based on 2 reviews

Last modified on: September 8^th 2021

Keywords for this recipe:

For 1 kg 600 g, you will need:

1 0 kg 3 g caster sugar
2 0 kg 2 g jam gelling agent
3 0 kg 2 g Blackcurrant coulis
4 1 lb + 1.6 oz caster sugar

Change these quantities to make: 800 g 1 kg 600 g 3 kg 200 g 4 kg 800 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start 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.

Mix 0 kg 3 g caster sugar and 0 kg 2 g jam gelling agent in a bowl with a whisk.

Set aside.

Stage 2 - 15 min.

Pour 0 kg 2 g Blackcurrant coulis (unsweetened) into a high-sided pan on high heat.

Bring to the boil.

Stage 3 - 1 min.

Add 1 lb + 1.6 oz caster sugar and mix with a whisk.

Stage 4 - 10 min.

Bring back to the boil.

Stage 5 - 2 min.

Add the sugar+gelling agent from stage 1 and mix in with a whisk.

Stage 6 - 10 min.

Bring back to the boil again.

Stage 7

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

Stage 8 - 3 min.

Keep on the boil for 3 minutes.

Your jelly is ready.

Stage 9 - 5 min.

Pour into jars while still scalding hot.

Stage 10 - 3 min.

Screw the lids on tightly.

Stage 11 - 3 min.

Turn the sealed jars upside down.

Stage 12 - 3 min.

Then back the right way up.

Stage 13

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

Stage 14

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 value	Proteins	Carbohydrates	Fats
3,240 Kcal or 13,565 Kj	10 gr	800 gr	0 gr
162 %	4 %	75 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
195 Kcal or 816 Kj	1 gr	48 gr	0 gr
10 %	<1 %	5 %	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 coulis: You can get more informations, or check-out other recipes which use it, for example: Crunchy blackcurrant and mascarpone cream verrine, Fruit paste : Blackcurrant, Lemon creams, Blackcurrant, vanilla and lime verrine , Pannacotta and blackcurrant crumble, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Nougat, Apple Strudel, Pistachio ice cream, Poppy seed and lemon cake, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Windfall apple jelly, Apricot jelly, Apricot jam with vanilla, Fruit paste : Blackcurrant, Passion fruit jellies, ... All

Other recipes you may also like

Profiteroles

Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
303K 14.5 1 hour 35 min. October 13^th 2010

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
56K4.6 51 min. December 30^th 2019

Ali Baba bread

This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
40K5 4 hours 23 min. December 10^th 2017

Quince and apple compote

This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
105K3 59 min. December 30^th 2019

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.