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When you say blackcurrant jelly, most people imagine a sweet-and-sour, strongly aromatic treat that instantly recalls summer. This traditional homemade recipe has many more advantages than just great taste — it contains natural pectin, so no chemical gelling agents are needed. Additionally, it’s suitable not only for pancakes but also for meat or as an original edible gift.
Why choose blackcurrant jelly?
Blackcurrant is a small treasure of our gardens that, besides its unique taste, also offers a number of health benefits. It’s literally packed with vitamin C, antioxidants and other beneficial substances. Thanks to its high content of natural pectin it gels nicely, so there is no need to add any gelling sugar or powder.
Because of that you get a purely natural treat without unnecessary additives, which also has a beautiful deep dark color and an unmistakable forest aroma.
Ingredients for homemade blackcurrant jelly
- 1 kg fresh blackcurrants (well cleaned and drained)
- 800 g granulated sugar (can be slightly adjusted depending on the tartness of the currants)
- (optional) juice of half a lemon to enhance the flavor
Step-by-step preparation
1. Preparing the jars
Thoroughly sterilize small jars and lids. You can put them in an oven heated to 120 °C for 10 minutes or scald them with boiling water.
2. Macerating the currants
Put the currants into a large pot, cover with sugar and optionally add the lemon juice. Gently mix and let stand for about 20 minutes so the fruit releases juice and the sugar begins to dissolve.
3. Blending and first cooking
Blend the mixture with an immersion blender into a smooth purée. Bring to a boil and, stirring constantly, cook for about 3 minutes from the moment it reaches a boil.
4. Straining through cloth
Pour the hot mixture through a fine sieve or cloth to remove skins and seeds. This will make the jelly nicely smooth and clear.
5. Second cooking
Return the clear fruit syrup to the pot and simmer for about 2 more minutes to firm up the consistency.
6. Filling the jars
Carefully pour the hot jelly into the prepared jars, seal immediately and turn them upside down. After 10 minutes turn them back and let them cool under a towel.
7. Storage
After cooling, label the jars with the date and store in a cool, dark place. The jelly will last the whole winter.
Tips for perfect jelly
- If the mixture seems to set too little, you can add half a teaspoon of gelling powder at the end.
- For a more interesting flavor try adding a piece of whole cinnamon stick or the zest of an organic orange while cooking.
- The sugar amount can be reduced to 700 g depending on the tartness of the currants.
What to use blackcurrant jelly for?
- For crepes, pancakes or fresh bread with butter – a traditional and always great choice.
- With quark or soft cheeses – it beautifully complements their flavor.
- For grilled meats and roasts – it creates an unusual fruity glaze.
- As an edible gift – just add a nice label and a ribbon.
Conclusion: A jar full of summer even in winter
Blackcurrant jelly is not only tasty and healthy, but thanks to the simple preparation it is accessible to everyone. Let yourself be carried away by its pronounced flavor and aroma – the first spoonful will transport you back to summer days full of sunshine.
