Blackcurrants have a relatively short season from early July to mid-to late August. Using them for jelly means you can give them a basic prep without worrying about the fiddly stalks as you’ll only be using the juice. Serve this sophisticated pud with a layer of custard on top.

A rich, dark jelly made from the best of the summer crop of blackcurrants.

So the preserving has started. A large bucket full of delicious fat shiny black currants turned up from my in-laws begging to be turned into something delicious. They are so big they look like small grapes but are tiny bursts of vitamins and goodness. Time to make some black currant jelly. One of the reasons I am going to make jelly is that I am lucky to leave the jam making to my lovely mother in law. She actually tops and tails her blackcurrants. They sit together at the outside table with…

Delia Smith Blackcurrant Jam Recipe

The best black currant jam recipe! Flavorful preserves making the most of these great summer berries. Unique taste!

A chutney that is both warming and lightly tart.

This rich and luxurious blackcurrant chocolate and chilli jam is as good on toast as it is as a cake filling or on ice cream too

A chutney that is both warming and lightly tart.

Blackcurrant Jelly ~ This easy homemade jelly only has two ingredients (Black currants and sugar). No pectin required, and safe for canning. #canning #foodpreservation #preservingfood #homestead #selfreliant #selfsufficiency #homesteading #blackcurrant #blackcurrantrecipes

This gorgeous, jewel toned blackcurrant curd is easy to make, & a delicious addition to your brunch spread. Try it on your favourite pastry!