How To Make Reduced Sugar Blackcurrant Jelly Without Adding Water
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Forget about Bonne Maman’s blackcurrant jelly. You can make a much better blackcurrant preserve at home! Moreover, if you’ve already made our blackcurrant syrup, you’re just one step away from making your own awesome blackcurrant jelly. Seriously, just take a look at the two blackcurrant recipes, and you’ll see what we mean! For the curious ones, the main difference is the pectin we add to the blackcurrant jelly.
If you grow blackcurrants or can find them for sale, don’t miss out on making the most delicious blackcurrant preserve you’ve ever tried.
Don’t throw the blackcurrant pulp away!
Some people think making jelly is a waste of perfectly good fruit and berries because you have to throw away the pulp and skins. But it doesn’t have to be that way!
While it’s true that jellies only use the juice, the leftover pulp can still be put to good use. This is especially true when making blackcurrant jelly. Mix the remaining blackcurrant pulp with at least three litres ( that’s 10.5 cups for our North American readers) of water, bring it to a boil, and let it simmer for 5-10 minutes. Some folks like to strain the liquid and can it for winter. If you do this, make sure to boil it for at least 20 minutes and then process it in a boiling water bath or steam canner for another 15. We don’t can ours. Instead, we put it in the fridge and enjoy it as a delicious, super healthy drink during those hot summer days. It’s packed with vitamins and antioxidants, making it a great alternative to regular juices!
Tools & Equipment to use:
Yield:
The specified in this jelly recipe quantity of ingredients should yield enough jelly to fill four 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jelly doneness.
Simple Blackcurrant Jelly Recipe
Ingredients
- 3 lb. blackcurrants 1,360 g.
- 2.5 lb. sugar 1,150 g.
- 2 ½ tsp. pectin
Instructions
Preparing the 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 debris and stuck leaves and makes them float to the surface. 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 blackcurrant preserve.
Rendering the blackcurrant juices:
- Place blackcurrants into a suitably sized pot and add roughly half of the sugar.
- Use a potato masher to mash the berries with the sugar.
- 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, a key ingredient in making a blackcurrant jelly.
Cooking the Syrup:
- After the resting period, you should see plenty of blackcurrant juices 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 strain the blackcurrant juices into a separate pot. This juice will be the base of your syrup. You can discard the blackcurrants or better yet, use them to make a delicious summer drink that we told you about in our post.
Making the Blackcurrant Jelly:
- First, mix the remaining sugar and pectin. Set aside. We’ll use it to make jelly in this step.
- Next, 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 liquid simmer for 10 more minutes.
- As the liquid simmers, remove any impurities forming on its surface.
- Add sugar and pectin mixture to the cooking blackcurrant jelly liquid. Then mix vigorously to ensure that sugar and pectin are well incorporated into the jelly mixture.
- Cook for an additional 15 minutes. If desired, perform a chilled plate test to make sure you are happy with the jelly consistency. Cook for 5-10 minutes more if you like your jelly denser.
- Pour the hot jelly into clean, sterilized canning jars.
- Process the jars using your preferred canning method.
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:
Now, let’s answer some of the most frequently asked questions!
What is blackcurrant?
Blackcurrant is a berry that was once popular in North America but has been mostly extinct there for the last 70 years, although it’s now making a comeback. It’s incredibly rich in vitamin C and has one of the highest antioxidant values among fruits, making it effective in treating or preventing various health issues like digestive problems, diabetes, and glaucoma. Despite some misconceptions about its smell, blackcurrants are fantastic berries worth adding to your diet and growing in your backyard if you have the space.
Is blackcurrant the same as blueberry or grape?
No, blackcurrant is not the same as blueberry or grape. While all three are berries, they are different in terms of taste, appearance, and nutritional content. Blackcurrants are small, dark purple berries known for their tart flavor and high vitamin C content. Blueberries are also small and dark but are typically sweeter and have a different nutrient profile. Grapes can vary in size and color (green, red, or purple) and are usually sweeter, often eaten fresh or used for making wine and juice.
Can blackcurrant juice cause constipation?
Blackcurrant juice itself doesn’t cause constipation. In fact, it contains fiber, which can help promote regularity and prevent constipation. When the blackcurrant juice is heavily processed and lacks the natural fiber content found in whole blackcurrants, it might not have the same beneficial effect on digestion. But even then, it won’t cause constipation. Overall, in its natural form, blackcurrant juice is usually considered a healthy option that can support digestive health.
How to use this blackcurrant jelly?
Blackcurrant jelly can be used in various ways depending on personal taste and culinary preferences. Here are our favourite ways to use blackcurrant jelly:
- Spread on Toast, Bagel or Bread: Use it as a spread for toast, bread, or bagels. It’s a sweet and tart option for breakfast or snacks.
- Condiment for Meats: Mix this jelly with olive oil and use it as a glaze or sauce for meats, especially game meats like venison or duck. It can also be used as a sauce for roast chicken or pork.
- Salad Dressing: Make your own salad dressings by mixing blackcurrant jelly with red wine vinegar and your favorite olive oil. It can work well with both green salads and fruit salads.
We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!
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