🫐 Blackcurrant Jelly Recipe (UK): How to Make a Seedless, Richly Flavoured Preserve

🌿 Introduction: The Bold, Tangy Spread Every British Pantry Needs

Few preserves capture the bold, sharp flavours of the British summer quite like blackcurrant jelly. Unlike jam, which includes the whole fruit (seeds and skin), jelly is strained to be smooth and seedless—making it a velvety spread perfect for toast, cakes, roast meats, or cheese boards.

Whether you’ve harvested your own blackcurrants from the allotment or picked up a punnet at the market, this guide will show you how to transform them into a glossy, jewel-toned jelly that bursts with flavour.

This complete UK-based guide includes:

• An easy blackcurrant jelly recipe (no added pectin)
• Jelly-making tips and troubleshooting
• Preserving and storage advice
• Creative serving suggestions
• Top FAQs for jelly success

🫐 What Is Blackcurrant Jelly?

Blackcurrant jelly is a smooth preserve made by extracting juice from blackcurrants and boiling it with sugar to create a spreadable set. It’s intensely flavoured, slightly tart, and typically darker and more aromatic than other fruit jellies.

Unlike jam, jelly contains no seeds or skins, offering a refined texture ideal for:

• Toast or scones
• Lamb or duck glazing
• Cakes and tarts
• Gifting in hampers

📅 When Are Blackcurrants in Season in the UK?

Blackcurrants are naturally high in pectin, which makes them perfect for jelly without needing added pectin or jam sugar.

🧺 Ingredients for Traditional Blackcurrant Jelly

Optional: 1 lemon (for extra acidity, helps set and brighten flavour)

🍳 Step-by-Step Blackcurrant Jelly Recipe

🔥 Step 1: Prep Your Equipment

• Wash jars and lids, then sterilise by placing in a 140°C oven for 20 mins.
• Place a saucer in the freezer (for the wrinkle test later).
• Set up a jelly bag or muslin cloth over a large bowl.

🍇 Step 2: Simmer the Blackcurrants

1. Rinse the blackcurrants and remove any stalks or debris.
2. Place berries and water in a preserving pan.
3. Bring to a boil, then simmer gently for 20–25 minutes, mashing with a spoon occasionally to release juices.

🧃 Step 3: Strain the Juice

1. Carefully pour the hot mixture into a jelly bag or muslin cloth over a large bowl.
2. Let it drip for at least 6 hours, or overnight.
3. Do not squeeze the bag—this will cloud the jelly.

Note: You’ll get around 750ml–1L of juice from 1.5kg of fruit.

🍬 Step 4: Add Sugar and Boil

1. Measure the juice and return it to the clean pan.
2. Add 900g of sugar per 1 litre of juice.
3. Stir over low heat until the sugar dissolves.
4. Bring to a rapid boil and cook for 8–10 minutes.

🧊 Step 5: Test for Setting Point

Use the wrinkle test:

1. Spoon a little jelly onto the chilled saucer.
2. Leave for 30 seconds, then gently push with your finger.
3. If the surface wrinkles, your jelly is ready.
4. If not, boil for another 2 minutes and test again.

🫙 Step 6: Jar and Seal

• Skim off any foam.
• Pour hot jelly into warm, sterilised jars using a funnel.
• Seal immediately with lids.
• Allow to cool and label.

Store in a cool, dark cupboard.

❄️ Can You Use Frozen Blackcurrants?

Yes! Frozen blackcurrants work beautifully in jelly making.

Tips:

• Use from frozen (no need to thaw)
• Add 5 extra minutes to the simmering time
• Always use the wrinkle test for setting point

🧊 Storage and Shelf Life

Always use clean spoons to prevent contamination.

🧀 Delicious Ways to Use Blackcurrant Jelly

Sweet:

• On toast, bagels, or croissants
• Swirled into porridge or yoghurt
• Used as a cake filling or topping
• In jam tarts or thumbprint biscuits

Savoury:

• As a glaze for lamb or duck
• Stirred into red wine sauce or gravy
• Served with cheese boards (especially goat’s cheese or brie)

🍷 Fancy Variations

💬 Top 10 FAQs About Blackcurrant Jelly

1. Why is my jelly too runny?
It may not have reached setting point. Reboil for 2–3 minutes and test again.

2. Can I use jam sugar?
Yes, but blackcurrants have high natural pectin, so it’s not necessary.

3. How much juice will I get from 1.5kg of fruit?
Roughly 750ml–1L, depending on ripeness.

4. Can I squeeze the jelly bag to speed it up?
No—this causes cloudy jelly.

5. Why did my jelly crystallise?
Sugar wasn’t fully dissolved. Stir gently before boiling.

6. Can I double the batch?
Yes, but ensure your pan is large and wide to maintain fast boiling.

7. Can I make it seedless and smooth?
Yes—jelly is naturally seedless when strained properly.

8. What’s the best sugar to use?
Granulated sugar is perfect. No need for preserving sugar.

9. What’s the difference between jam and jelly?
Jam uses the whole fruit; jelly is made from strained juice.

10. Can I use leftover pulp?
Use it to flavour vinegars, sauces, or add to compost!

📜 The History of Blackcurrant Jelly in Britain

Blackcurrants have long been a staple in UK gardens due to their cold-hardiness and productivity. During WWII, they became a key source of vitamin C and were widely promoted to boost public health.

Today, blackcurrant jelly remains a traditional British favourite, perfect for winter toast, Sunday roasts, and festive cheeseboards.

🌟 Conclusion: A Perfect Preserve for All Seasons

Blackcurrant jelly combines the sharp, fruity flavour of summer with the smooth, elegant texture of a fine preserve. Whether you’re spreading it on toast or using it to elevate a lamb roast, it’s a must-make for anyone who grows—or simply loves—blackcurrants.

Best of all, it’s easy to make, keeps for over a year, and makes a stunning homemade gift.