EatSmarter exclusive recipe

Black Currant Jelly 

Black Currant Jelly - Black Currant Jelly - A great classic - and tasty, too!
Black Currant Jelly - A great classic - and tasty, too!


Calories:30 kcal
Preparation:50 min
Ready in:380 min
1 serving contains (Percentage of daily recommendation)
Calories30 kcal(2%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates7 g(3%)
Added Sugar4 g(4%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For glasses

1800 gramsblack Currants
500 gramsJam sugar (3:1 ratio)

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Fork, 1 Wooden spoon, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 2 Kitchen towels, 4 canning jars, 1 Pot, 1 Bowl


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1 Rinse currants and drain well.
2 Using a fork, strip the currants from the stems.
3 Place currants in a pot and add 150 ml (approximately 3/4 cup) water.
4 Cover pot and slowly bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally.
5 Line a fine-mesh sieve with a kitchen towel and set over another pot. Pour currant mixture into sieve and let drain thoroughly, 5-6 hours.
6 Measure out 1.2 liters (approximately 5 cups) of strained juice. Combine juice and jelling sugar in the pot.
7 Bring the juice to a boil, stirring constantly.
8 Continue to boil for about 4 minutes, skimming off foam from surface as needed.
9 Ladle into jars, cover with lids and refrigerate for up to 2 weeks. Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit


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