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Black Currant Jelly

Prep Time:

60 Minutes

Serves:

6 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Large pot (15- 19 Liters or16–20 quart)

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

  • Fresh black currants

    • ~1.5 kg / 3 lb

  • Water

    • Just enough to barely cover fruit

For the Jelly

  • Black currant juice

    • 890 ml / 3¾ cups

  • Lemon juice

    • 180 ml / ¾ cup

  • Granulated sugar

    • 1.2 kg / 6 cups

  • Powdered fruit pectin

    • 1 package (≈50 g / 1¾ oz)

Preparation

Make the Juice

  1. Cook fruit


    Crush currants and place in pot. Add just enough water to cover.


    Simmer until soft, about 10–15 minutes.

  2. Extract juice


    Strain through cheesecloth or jelly bag without squeezing.

Make the Jelly

  1. Prepare base


    Measure juice into a large pot. Add lemon juice and pectin.

  2. Boil


    Bring to a rolling boil over high heat, stirring constantly.

  3. Add sugar


    Add sugar all at once. Return to a full rolling boil.

  4. Cook


    Boil hard 2 minutes, stirring constantly.

  5. Fill jars


    Remove from heat. Pour into hot jars leaving 3 mm / ⅛ inch headspace.

  6. Process


    Water bath process 5 minutes. Cool and check seals.

A deeply colored, tart jelly with intense berry flavor.

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