This blackcurrant jelly recipe is the result of many attempts, but I’ve managed to find a process that yields predictable results!
For this recipe your will need these ingredients:
- 4 cups black currants
- 4 cups water
- 2 cups granulated sugar
- 2 large saucepans
- A jelly bag
- 6 sterilized jars (6 oz. each)
- A fork or another tool to crush the blackcurrants
Remove the stems from the blackcurrants and wash them. Pour the water and the blackcurrants into the saucepan, and slowly bring to boil. Boil for 3 minutes, then cover and simmer for about 25 minutes, taking care to crush the currants gently to release the flavour.
Put the blackcurrant pulp in a jelly bag, then let the juice drip for several hours, you can also squeeze it to make the process faster, but this will make the jelly opaque (i.e. not transparent). The juice should be poured into about 4 cups.
Put the granulated sugar, water and the 4 cups of juice into the second saucepan, then mix until the sugar is dissolved.
Slowly bring to a boil, then let it boil for 25-30 minutes, carefully removing the foam every once in a while (you can check the cooking process by putting some blackcurrant jelly on a plate: if it is hard then it’s ready!)
Pour the contents into sterilized jars (it is important to sterilize them: non-sterilized, sealed jars could host the bacterium Clostridium botulinum, that excretes a very, very deadly toxin called botulinum).
You should have around 6 jars of black currant jelly by now, enjoy it!