How To Make And Preserve Blackcurrant Syrup At Home

Name: Simple Blackcurrant Syrup Recipe
Prep time: 5 min
Cook time: 30 min
Ingredients: 5 lb. blackcurrants (2,300 g.); 3.3 lb. sugar (1,500 g.)

June 29, 2024 Master Canner

Blackcurrant syrup is a delicious, concentrated liquid made from blackcurrants. Although this berry and its juice are almost unknown in North America, they’re super popular in Europe, the UK, New Zealand, and Australia. There, drinks and syrups made from blackcurrants, primarily sold under the brand name Ribena, are a big hit.

For us, blackcurrant syrup is synonymous with childhood, as it was widely grown on our grandma’s farm in Ukraine. Now that we live in North America, we buy Ribena syrup whenever we can find it. But we always wished it didn’t have ingredients like water, ascorbic acid, citric acid, potassium sorbate, and sodium metabisulfite.

Actually, we always knew how to make blackcurrant syrup following an old family recipe. The problem was, we could never find blackcurrants for sale—until last week! Now that we have the berries, we’re excited to share our blackcurrant syrup recipe with you. We guarantee it will give Ribena syrup a run for its money! If you grow blackcurrants or can find them for sale, don’t miss the opportunity to make the most delicious syrup you’ve ever tried.

What is blackcurrant syrup

Blackcurrant syrup is made from blackcurrants, a berry known for its deep purple color and tangy taste. In North America, this once-popular berry and its juice have been almost extinct for the past 70 years. There’s a historical reason for this, but since we focus on canning and preserving, we won’t dive into that subject.

Contrary to what some people might believe, blackcurrant syrup doesn’t smell like cat’s pee. In our opinion, it has a wonderful combination of tart and sweet flavors, with a scent reminiscent of herbs like sage and thyme. Blackcurrants are also known as Ribes, which is where the name Ribena comes from. Next time you see Ribena products in the store and reach out for one, you’ll know what it means! But honestly, why buy when you can easily make this syrup at home? The Ribes syrup is so easy to make at home! Just follow our blackcurrant syrup recipe below.

Blackcurrant benefits

Blackcurrants are one of the richest sources of vitamin C among berries. Yet another reason why they didn’t have to put that artificial vitamin C in those Ribena drinks! Blackcurrants also packed with antioxidants, including anthocyanins, making them effective in treating or preventing various health issues like digestive problems, diabetes, and even glaucoma.

^{*Source: https://www.webmd.com/diet/health-benefits-black-currant}

Overall, blackcurrants are a fantastic addition to your diet. If you’re into homesteading, growing these super berries in your backyard is a must-do!

Yield:

The specified in this syrup recipe quantity of ingredients should yield enough syrup to fill six 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.

add measured out sugar to blackcurrants — blackcurrant syrup recipe ingredients

Simple Blackcurrant Syrup Recipe

Blackcurrant syrup is a key ingredient in cordials, sodas and more. It is also easy to make and preserve at home with this simple recipe. Yup, you’ve heard that right. No need to reach for a bottle of Ribena syrup! All you need is two ingredients: blackcurrants and sugar. Then follow this recipe. Once you’re done, you will have the purest concentrated fruit!

Prep Time 5

Cook Time 30

Resting Time 8

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Ingredients

5 lb. blackcurrants 2,300 g.
3.3 lb. sugar 1,500 g.

Instructions

Preparing blackcurrants:

Place blackcurrants into a large pot or a salad spinner. Then, fill a pot or salad spinner with water and let the berries soak in cold water for about 5 minutes. This helps loosen any debris and stuck leaves. Rinse the blackcurrants.
Repeat the previous step until the water runs clear.
Don’t worry about removing stems or blossom ends. We will not be using the stewed fruit in this preserve.
Place a quarter of the blackcurrants into a suitably sized pot and add roughly a quarter of the sugar.
Use a potato masher to mash the berries with the sugar.
Repeat this layering process until all the berries and sugar are used. The more layers you create, the greater the yield of blackcurrant juice.
Cover the pot and let it sit for at least 8 hours or overnight. This allows the sugar to draw out the juices from the blackcurrants, essential for making the syrup.

Cooking Blackcurrants:

After the resting period, you should see plenty of blackcurrant juice in the pot. Bring the blackcurrants and their juices to a boil over medium heat, stirring often to dissolve the sugar.
Don’t worry about skimming the foam at this step.
Once boiling, lower the heat to medium-low and cook for 15 minutes.
Turn off the heat and use a fine mesh strainer to drain the blackcurrant juices into a separate pot. This juice will be the base of your syrup. You can discard the blackcurrants or set them aside for use in another jam.

Making the Syrup:

Pour the strained blackcurrant juice back into the pot and bring it to a boil.
Once boiling, reduce the heat to the lowest setting and let the mixture simmer.
Remove any impurities forming on the surface of the cooking syrup
Cook for 15 minutes to let the syrup reduce and become more concentrated.
After cooking, the syrup is ready to use immediately. If you want to preserve it, proceed to the next step.

Canning the Blackcurrant Syrup:

Pour the hot syrup into clean, sterilized canning jars.
Process the jars using your preferred canning method.

Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Preserve Type Syrup

Cuisine European

Choose your preferred canning method to preserve your jam

For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:

0 – 1,000 ft: 5 mins

1,001 – 6,000 ft: 10 mins

Altitudes Above 6,000 ft: 15 mins

Frequently asked questions

Is this the same as cough blackcurrant syrup?

The answer is “No”. This blackcurrant syrup is not the same as the cough syrup. While our syrup has loads of health benefits, the cough syrup has extra medicinal ingredients to help with illnesses. So, think of this as the tastier, more fun cousin!

Can you freeze this syrup?

Absolutely! If canning isn’t your thing, freezing your blackcurrant syrup is a great way to keep it fresh. Here’s how to do it:

Cool the Syrup: Let the syrup chill out at room temperature until it’s completely cool.
Choose Containers: Grab some freezer-safe containers, like glass jars. Make sure to leave a little space at the top because the syrup will expand when it freezes.
Label and Date: Put a label with the date on your containers so you know how long they’ve been in there.
Freeze: Put the containers into the freezer.
Thaw: When you’re ready to use the syrup, let it thaw in the fridge overnight. Give it a good shake and stir before using, as it might separate during freezing.

Can I use this syrup with beer and cocktails?

Yes, you can! Use this homemade syrup just like store-bought Ribena, and get ready for an even more amazing flavor in your cocktails and beer. Your drinks will never be the same!

How to use this blackcurrant syrup?

Oh boy, where do we start? This is one of those unique preserves that can be used with pretty much anything you can think of. Here are some of our ideas:

Drinks:
- Blackcurrant Lemonade: Mix the syrup with water or sparkling water for a refreshing drink.
- Cocktails: Use it as a mixer in cocktails for a fruity twist. Try adding it to gin, vodka, or champagne.
- Mocktails: Create non-alcoholic beverages by combining the syrup with soda, lemon juice, and ice.
Breakfast:
- Pancakes and Waffles: Drizzle the syrup over pancakes, waffles, or French toast.
- Yogurt and Granola: Add a spoonful of blackcurrant syrup to your yogurt or granola for a sweet and tangy flavor.
Desserts:
- Ice Cream: Pour the syrup over vanilla ice cream or blend it into a milkshake.
- Cakes and Pastries: Use it as a glaze for cakes, tarts, or pastries, or mix it into frosting.
Cooking:
- Sauces: Incorporate the syrup into savory sauces for meats like duck, pork, or lamb.
- Salad Dressings: Mix it with olive oil and vinegar for a unique salad dressing.
Health Boost:
- Smoothies: Add a splash of blackcurrant syrup to your smoothies for extra flavor and antioxidants.
- Teas: Stir it into hot or iced tea for a fruity enhancement.