Indulge in the rich and tangy goodness of homemade blackcurrant jelly! Made from plump, juicy blackcurrants, this vibrant jelly is a delightful addition to your pantry staples .
My first harvest of black currents was around 1kg so in this post I will guide you through an easy-to-follow recipe for blackcurrant jelly that can be water bath canned for long-term storage.
The recipe will give you 2 x 500ml jars, however can be altered to fit your harvest size.
Get ready to capture the essence of blackcurrants in a jar and enjoy their bold taste throughout the year!
Ingredients:
- 1kg of fresh blackcurrants
- 3 cups of granulated sugar
- 2 tablespoons of lemon juice
Step-by-Step Instructions:
Step 1: Preparing the Blackcurrants
Begin by thoroughly rinsing the blackcurrants and removing any stems or leaves. This ensures a clean and flavorful end result.
Step 2: Simmering the Blackcurrants
Place the blackcurrants in a large saucepan and add the lemon juice. Heat the mixture over medium heat, allowing it to simmer for about 10 minutes. Stir occasionally to prevent sticking and to help release the natural juices. You can use the potato masher to help the berries along.
Step 3: Straining the Mixture
Once the blackcurrants have softened and released their juices, strain the mixture through a fine-mesh sieve or cheesecloth. Gently press the berries to extract as much juice as possible. Some people are totally against putting any pressure on the berries as it will make your jelly slightly cloudy. In my opinion frugality comes first and I choose to get every bit of that lovely goodness out.
Step 4: Adding Sugar
Return the blackcurrant juice to the saucepan and add the granulated sugar and mix well until it dissolves completely.
Step 5: Boiling the Mixture
Place the saucepan over high heat and bring the blackcurrant mixture to a rolling boil. Stir constantly to prevent scorching. Allow the mixture to boil vigorously for 1-2 minutes.
Step 6: Skimming Foam
During the boiling process, foam will develop on the surface of the jelly. Skim off the foam using a spoon or a skimmer to achieve a smooth and clear jelly. Believe this or not, this was my favourite part to eat, whilst my grandma was cooking the jelly. After the foam has cooled down, it almost becomes a mousse, yum.
Step 7: Filling Sterilized Jars
Carefully pour the hot blackcurrant jelly into sterilized jars, leaving approximately 1 inch of headspace at the top. This space allows for expansion during processing and ensures a proper seal.
Step 8: Sealing the Jars
Wipe the rims of the jars clean to remove any residue. Place the lids on the jars and screw on the bands firmly but not overly tight. This will create a secure seal during processing.
Step 9: Water Bath Processing
Process the jars in a boiling water bath for about 10 minutes. Make sure the jars are completely immersed in water, with at least 1-2 inches of water covering them. This step ensures airtight sealing and long-term preservation.
Step 10: Cooling and Storage
After processing, carefully remove the jars from the water bath and place them on a heat-resistant surface. Allow the jars to cool completely at room temperature. As they cool, you will hear a satisfying "pop" sound, indicating successful sealing. Store the blackcurrant jelly in a cool, dark place for years to come
This recipe is so simple, yet so satisfying! You can enjoy jelly on toast, make tarts, add to porridge and enjoy it many other ways.
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