Blackcurrant Jelly

3:20 am on 7 June 2008

This easy and refreshing jelly is good to serve following a rich slow-cooked winter meat dish. Good with poached tamarillos.

(Serves 4)


  • Quarter cup cold water
  • 3 teaspoons plain gelatine
  • 1 and a quarter cups boiling water
  • half cup blackcurrant concentrate


Put the cold water in a mixing bowl and sprinkle on the gelatine. Leave to stand for a few minutes, then add the boiling water and stir until gelatine is dissolved. Stir in the blackcurrant concentrate.

Pour into a glass serving bowl, or 4 small glass dishes and put in a cool place to set.

From Jesse Mulligan, 1–4pm

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