Blackcurrant Jelly



  • 1.8kg blackcurrants
  • 600ml water
  • juice of ½ lemon
  • 1.7 to 2kg preserving sugar


  1. Wash the blackcurrants and remove as many of the stems as possible, as this will cause bitterness.
  2. In a preserving pan, combine the blackcurrants, water and lemon juice and cook very gently over a low heat for 2 hours until the fruit is soft and pulpy.
  3. Place the contents of the preserving pan into a jelly bag and suspend above a clean pan, allowing to strain for at least 6 hours.
  4. Weigh the liquid and add an equal weight of sugar. Bring to the boil and begin checking for the setting point by adding a drop of the jelly on to a cold plate. If you push it with your finger and it wrinkles, it is ready.
  5. Transfer to sterilised jars and cover immediately. Leave undisturbed in a cool, dark place until set.