Delia Smith’s Blackcurrant Jelly is a delightful preserve that perfectly balances the tartness of blackcurrants with just the right amount of sweetness. This traditional British recipe results in a smooth, glossy jelly that is perfect for spreading on toast, serving with scones, or using as a filling in desserts. With its deep purple hue and intense flavor, this jelly is a wonderful way to capture the essence of summer’s blackcurrant harvest.
In this guide, I’ll take you through each step of making Delia Smith’s Blackcurrant Jelly, with tips to ensure your jelly sets beautifully and tastes incredible.
What is Delia Smith Blackcurrant Jelly?
Delia Smith Blackcurrant Jelly is a traditional preserve made from blackcurrants, sugar, and water. It’s known for its smooth texture, vibrant color, and rich, tangy flavor that pairs well with both sweet and savory dishes.
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Why You’ll Love This Recipe
- Intense Flavor: The rich, tart flavor of blackcurrants shines in this jelly.
- Smooth Texture: Unlike jam, this jelly is free of seeds and pulp, making it perfect for those who prefer a smooth spread.
- Versatile Use: Great on toast, scones, or as a glaze for meats.
- Simple Ingredients: Requires just a few basic ingredients.
- Long Shelf Life: This can be stored for months, preserving the taste of summer.
Ingredients Needed to Make Delia Smith Blackcurrant Jelly
- Blackcurrants: 1 kg (2.2 lbs) of fresh or frozen blackcurrants, cleaned and de-stemmed.
- Granulated Sugar: 1 kg (2.2 lbs), essential for sweetening and setting the jelly.
- Water: 600 ml (20 fl oz), used to extract the juice from the blackcurrants.
Useful Equipment
- Large Saucepan: For boiling the blackcurrants and sugar.
- Strainer or Jelly Bag: To strain the juice from the blackcurrants, remove seeds and pulp.
- Jam Jars: Sterilized jars with lids to store the jelly.
- Ladle: For transferring the jelly into jars.
- Thermometer: Optional, to check the jelly’s setting temperature.
Instructions to Make Delia Smith Blackcurrant Jelly
Step 1: Prepare the Blackcurrants
Start by washing the blackcurrants thoroughly. Remove any stems and leaves, ensuring that only clean, ripe blackcurrants are used.
Step 2: Cook the Blackcurrants
Place the blackcurrants in a large saucepan with the water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 20 minutes, or until the blackcurrants have softened and released their juice.
Step 3: Strain the Juice
Pour the blackcurrant mixture through a jelly bag or a fine strainer into a large bowl. Allow the juice to strain naturally for several hours or overnight. Do not press the pulp, as this can make the jelly cloudy.
Step 4: Measure the Juice and Add Sugar
Measure the strained blackcurrant juice. For every 600 ml (20 fl oz) of juice, add 450 g (1 lb) of granulated sugar. Pour the juice and sugar back into the saucepan.
Step 5: Cook the Jelly
Heat the juice and sugar mixture gently until the sugar has dissolved completely. Once dissolved, bring the mixture to a rapid boil and cook for about 10 minutes, or until the jelly reaches its setting point. You can test this by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
Step 6: Jar the Jelly
Carefully ladle the hot jelly into sterilized jars, leaving a small gap at the top. Seal the jars immediately with lids.
Step 7: Cool and Store
Allow the jars to cool completely at room temperature before storing them in a cool, dark place. The jelly will continue to set as it cools.
What Do I Serve With Delia Smith Blackcurrant Jelly?
- Spread on Toast: A classic and simple way to enjoy the jelly.
- Pair with Scones: Perfect for a traditional British afternoon tea.
- Use as a Glaze for Meat: Adds a rich, tangy flavor to roasted meats.
- Top on Pancakes: A delicious alternative to syrup.
- Fill in Desserts: Use as a filling in tarts or cakes for a burst of flavor.
Pro Tips to Make Perfect Delia Smith Blackcurrant Jelly
- Use Ripe Blackcurrants: Ensure your blackcurrants are fully ripe for the best flavor and color.
- Sterilize Jars Properly: This is crucial to prevent any spoilage.
- Do Not Press the Pulp: To keep the jelly clear and free of particles, avoid pressing the pulp during straining.
- Test for Setting Point: Always test the jelly on a cold plate to ensure it’s set before jarring.
- Store in a Cool Place: Keep the jars in a cool, dark place to extend the shelf life.
Variations of Delia Smith Blackcurrant Jelly
- Add Vanilla: A teaspoon of vanilla extract can add a lovely depth of flavor.
- Infuse with Herbs: Add a sprig of rosemary or thyme during cooking for a savory twist.
- Mix with Other Fruits: Combine with redcurrants or raspberries for a mixed berry jelly.
- Use Less Sugar: For a tarter jelly, reduce the amount of sugar slightly.
- Make a Spiced Version: Add a cinnamon stick or cloves for a warming, spiced jelly.
How Do I Store Delia Smith Blackcurrant Jelly Leftovers?
- Keep in the Fridge: Store opened jars in the refrigerator for up to three weeks.
- Freeze for Later: Jelly can be frozen in freezer-safe containers for up to six months.
- Avoid Direct Sunlight: Store jars in a cool, dark place to preserve the flavor and color.
- Check for Spoilage: Always check for any signs of mold before using.
How Do I Reheat Delia Smith Blackcurrant Jelly Leftovers?
- Microwave: Heat gently in the microwave to soften.
- Stovetop: Warm slowly over low heat, stirring occasionally.
- Stir Before Use: Always give the jelly a good stir after reheating to restore its smooth texture.
Nutrition Value (per serving):
- Calories: 45 kcal
- Carbohydrates: 12g
- Sugars: 12g
- Protein: 0g
- Fat: 0g
- Fiber: 0.3g
- Vitamin C: 20% of the Daily Value
FAQs
How long does homemade Delia Smith Blackcurrant Jelly last?
Homemade Delia Smith Blackcurrant Jelly can last up to 12 months when stored in sterilized jars in a cool, dark place. Once opened, keep the jelly in the refrigerator and use it within 3 weeks.
Can I use frozen blackcurrants to make Delia Smith Blackcurrant Jelly?
Yes, frozen blackcurrants can be used to make Delia Smith Blackcurrant Jelly. Just thaw them before cooking, and follow the recipe as usual.
Why is my Delia Smith Blackcurrant Jelly cloudy?
If your Delia Smith Blackcurrant Jelly is cloudy, it may be due to pressing the blackcurrants while straining, which forces pulp into the juice. To avoid this, let the juice strain naturally without pressing.
Do I need pectin to make Delia Smith Blackcurrant Jelly?
No, you do not need pectin to make Delia Smith Blackcurrant Jelly. Blackcurrants are naturally high in pectin, so they will set into jelly without the need for additional pectin.
Final Words
Delia Smith’s Blackcurrant Jelly is a delicious and versatile preserve that’s simple to make at home. Whether you enjoy it spread on toast, paired with scones, or used as a glaze for meats, this jelly is sure to become a staple in your kitchen. With just a few ingredients and some patience, you can create a batch of this classic jelly to enjoy all year round.