Monday, September 2, 2013

Recipe: Blackcurrant and Apple Jelly

What a wonderful jar of purple loveliness! Making jellies is a little bit more "faffy" than making jams or chutneys, but I think you'll find the results are utterly worth it. I made this jelly with my dad's homegrown blackcurrants and apples this year- very nice on buttered toast, but to be honest dad just likes eating whole spoonfulls of the stuff on it's own! This recipe can be easily adapted depending on what fruit you have- the blackcurrants are very easily replaced with redcurrants, whitecurrants or blackberries. Think I will make a batch of blackberry and apple jelly after this as well- got to start getting all my preserves ready for Christmas presents!!

Blackcurrant and Apple Jelly (makes about 1kg, but varies batch to batch)
250g blackcurrants
1kg apples, diced
2 litres water
Juice of half a lime or quarter of a lemon.
400g sugar per 500ml of drained liquid.

1. In a large saucepan or jamming pan, boil the apples, lemon/lime, blackcurrants and water for 40 minutes.
2. Strain through a jelly bag/muslin cloth for 2 hours (you may have to do this in batches).
3. Put the strained blackcurrant and apple liquid back in a large pan with the appropriate amount of sugar. Bring to a rolling boil, and skim off any scum that may form. Stir constantly for about 25 minutes- or until it is at setting point (you have to use your own judgement!)
4. Pour into jars and wait to cool and set. Seal with a lid.


  1. This produces about 5 small jars. Suggest doubling the recipe to make time worthwhile. Also, unless you are hell bent on making a clear jelly just put the pulp through a kitchen sieve or colander and be happy with a more cloudy jam that tastes the same. The proportions of apple to blackcurrant are good... blackcurrants have so much concentrated flavour and the apple works well to give a more subtle pleasing taste.

  2. Thanks for your input Chris, and I'm glad you enjoyed the jelly. I tend to try and make it clear, because I often give the jars of jelly as gifts, but you are right, putting it through a sieve will get you a jelly that tastes the same, but that's a little bit cloudier.

  3. I ended up using double the currants to get good flavor. I am boiling it now and it isn't getting thick. I sure hope it sets. It looks like you are supposed to let it cool before putting lids on? I have never done that!