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.
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Last modified on: September 8th 2021

Keywords for this recipe:JamJellyBlackcurrantSummer
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.
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Step by step recipe


Stage 1 - 2 min.
Blackcurrant jelly : Photo of step #1
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 : Photo of step #2
Pour 1 kg Blackcurrant coulis (unsweetened) into a high-sided pan on high heat.

Bring to the boil.

Stage 3 - 1 min.
Blackcurrant jelly : Photo of step #3
Add 500 g caster sugar and mix with a whisk.

Stage 4 - 10 min.
Blackcurrant jelly : Photo of step #4
Bring back to the boil.

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

Stage 6 - 10 min.
Blackcurrant jelly : Photo of step #6
Bring back to the boil again.

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

Stage 8 - 3 min.
Blackcurrant jelly : Photo of step #8
Keep on the boil for 3 minutes.

Your jelly is ready.

Stage 9 - 5 min.
Blackcurrant jelly : Photo of step #9
Pour into jars while still scalding hot.

Stage 10 - 3 min.
Blackcurrant jelly : Photo of step #10
Screw the lids on tightly.

Stage 11 - 3 min.
Blackcurrant jelly : Photo of step #11
Turn the sealed jars upside down.

Stage 12 - 3 min.
Blackcurrant jelly : Photo of step #12
Then back the right way up.

Stage 13
Blackcurrant jelly : Photo of step #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
Blackcurrant jelly : Photo of step #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.
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 : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , Lemon creams, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Stewed plums, Quince compote, Warm apple feuillantines, Lime (or lemon) curd, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Passion fruit jellies, Blackberry and almond fondant tart, Windfall apple jelly, Apricot jam with vanilla, ... All
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