Blackcurrant Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg blackcurrants
  • 3 pints/1.5


Wash the blackcurrants and remove any stems and leaves. Simmer the blackcurrants in water for 1 hour until soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover.