Fresh Black Currant Jelly

Black Currant Jelly and Cream Cheese on Toast

Black Currant Jelly and Cream Cheese on Toast

Fresh Black Currant Jelly

Black Currants

Makes two batches of jelly.

4 pounds ( 3 quarts) ripe fresh currants

5 cup water

10 cups sugar

4 packages of dry pectin

Put black currants in large pot.  Add water, bring to boil and simmer, covered for 20 minutes.  Put in a jelly cloth over large pot and allow to drain over night.  If you want clear jelly, do not squeeze out the juice. 

Black Currant Juice

Strain off the juice

Measure out  5 cups of juice and add equal amount of sugar, minus 1 cup, in a very large pot.  Do not fill the pot more than half.  The jelly with expand to the top of the pot while boiling.   Put over high heat and bring to boil, stirring constantly.  Boil for about 15 minutes.  Mix 2 dry pectin into 1 cup sugar, add pectin mixture to juice, stirring well.  Bring to a full rolling boil and boil hard for 5 minutes.  Skim off foam with metal spoon, and pour quickly into sterilized glass jars and seal with lid. Repeat the process for the remaining juice.

Black Currant Juice

Mix Black Currant Juice and sugar


To test “gel”, put a small saucer in freezer.  Drop a small amount of jelly on the saucer and wait for a few seconds.  Tilt the saucer to see if the jelly runs.  Touch the jelly with a spoon.  If the jelly is firm and pulls away from the saucer sticking to the spoon, it is ready.

Boil until gelled


Testing the "gel"