Blackcurrant Jelly With Coffee

This blackcurrant jelly with coffee seems like an odd combination of flavours but I can assure you it tastes amazing and is the perfect wake up call for your toast in the morning.

Why you’ll love this jelly recipe

• You won’t find this type of blackcurrant jelly in the shops, the addition of coffee makes it just that wee bit special!
• It is so easy to make and great if you have a glut of blackcurrants in the garden and want to try something a bit different.
• Blackcurrant and coffee jelly is really versatile and you can use it in many ways.

I have lots of blackcurrants growing in my garden and am always looking for new ways to use them. I’ve done everything from basic 2-ingredient blackcurrant jam to homemade cassis, blackcurrant sorbet and a whole lot more.

This combination of flavours may seem a little odd but I can assure you it works, I’ve done blackcurrant and chocolate jam with chilli before and this blackcurrant and coffee combo works just as well.

Ingredients for this blackcurrant jelly with coffee

There are only really 3 basic ingredients for this simple blackcurrant jelly recipe and two of them you will very probably have lurking in your larder already.

Blackcurrants – make sure you are using good ripe blackcurrants that are a deep black colour, any that are still reddish in colour aren’t yet rips. Don;t use any wrinkled or damaged fruit that has gone past its best.

Coffee – I use espresso coffee powder but if you don’t have any of that just use double the quantity of any instant coffee. You are just looking for that nice strong coffee flavour here.

Sugar – Use standard white sugar to make your blackcurrant jelly. Don’t use brown sugar as the caramel type flavour will come through and your jelly won’t be as good.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make blackcurrant and coffee jelly

Like all jelly making this is a very easy 3-step process.

First, you want to simmer the blackcurrants along with the coffee powder in some water for about 20 minutes so they are well cooked. Squish them down with a potato masher.

Step 2 – Let this mush drip overnight in either a jelly bag or one of those handy fine mesh bags you get from the supermarket for your fruit these days. You must resist any temptation to squeeze the bag once the juice has ddripped through as this will render your finished jelly cloudy and you want a lovely clear jelly.

Finally, you simply boil up your blackcurrant juice with sugar to create that gorgeous blackcurrant and coffee jelly.

Carefully ladle your blackcurrant coffee jelly into sterilised jars and you are good to go.

How long will this blackcurrant jelly keep?

Your blackcurrant and coffee jelly will keep for up to a year or more in a cool cupboard. Once opened store it in the fridge and use up within a month or so.

How to serve blackcurrant jelly with coffee

This is the perfect jelly to spread on your toast in the morning as a wake up call instead of the usual marmalade.

My blackcurrant jelly with coffee is the perfect addition to a cheeseboard, marrying perfectly with good strong cheeses like a mature cheddar.

Use this blackcurrant coffee jelly as a glaze when roasting beef or venison as these flavours work really well with these strong meats.

Add a spoonful into gravy and sauces for extra flavour.

Looking for more exciting recipe ideas for using blackcurrants? Then check these out before you go;

Spiced blackcurrant vodka

Blackcurrant and mint salsa

Easy blackcurrant curd

Homemade cassis

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.