Black Currant Jelly

Recipe by
Total Time:
15-30 minutes
Serves: 25
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 kg - Juicy ripe black currants
  • 900 gms - sugar
  • 1 lemon
  • 1.5 cups - water

How to Make Black Currant Jelly

  • Destalk and wash currants.
  • Extract juice of lemon and strain.
  • Boil together currants, water and lemon juice.
  • Cook till currants are very soft.
  • Line a sieve with a muslin cloth inside.
  • Pour cooked mixture in.
  • Place sieve over a container to hold on the rim.
  • Keep aside undisturbed overnight, covering with a loose lid.
  • Allow liquid to drip slowly through and collect in container below.
  • To every 2-1/2 cups extracted juice, add 2 cups sugar.
  • Boil in a heavy deep pan, on low heat, stirring to dissolve sugar.
  • On boiling, simmer, cooking to plate test stage.
  • Cool and bottle in sterile jar.
  • A smooth translucent, smooth rich jelly will result on cooling completely.