Farmersgirl Kitchen

White Currant Jelly-Jam

Homemade White Currant Jelly Jam 

One of my work colleagues brought some bags of white currants into work for us to help ourselves to.  Well, it would be rude not to, so I brought home a little bag marked 8oz White Currants.  As it was such a small amount currants I wanted to do something that would make the best of them so I did what I usually do and had a search on the internet and found this recipe for White Currant Jam from The Well Seasoned Cook.

The White Currant is a cultivar of the red currant, it’s a deciduous shrub and, like the blackcurrant, it grows its fruit on old wood.  All currants are fairly easy to grow, although the birds are just as fond of the berries as we are, so you may have to net your berry bushes if you want to enjoy making this White Currant Jelly-Jam 

Grow your own and make White Currant Jelly Jam
It’s a strange one, not quite a jam, because you sieve the berries, and not quite jelly as it has a slight thickness from the white currant flesh.  Mine looks more like jelly than the picture on The Well Seasoned Cook, so I decided to call it White Currant Jelly-Jam.  It tastes similar to red currant jelly although I think it is a little sweeter, I love the peachy colour which develops as the berries cook and it sets really easily.

Homemade White Currant Jelly Jam


Here are some other ideas for fruit jellies that you might like to try:

Kavey’s Apple Lemon Verbena Jelly – Kavey Eats
Crab Apple Jelly – Fuss Free Flavours
Rochelle’s Grape Jelly – It’s Not Easy Being Greedy 
Spiced Apple Jelly – Foodie Quine
Plum Jelly: Sunshine in a Jar – Kavey Eats

I’m entering this recipe for the No Waste Food Challenge at Elizabeth’s Kitchen Diary


Elizabeth's Kitchen Diary
And also  for Shop Local also run and hosted by Elizabeth’s Kitchen Diary


  1. Leave a Reply

    August 8, 2015

    Oh how goooorgeous! I've never actually come across white currants, I've heard of them but never seen any on sale – and we're growing only red and black ones at the allotment. The colour of the finished jelly is so pretty!

  2. Leave a Reply

    August 8, 2015

    Thanks Kavey. I don't think you will often see them on sale, but they seem to grow well in the garden.

  3. Leave a Reply

    Phil in the Kitchen
    August 10, 2015

    I love that colour and I'm sure it tastes lovely too. I'm fast coming to the conclusion that white and redcurrants are seriously underrated. I wonder if I can find room in the garden for some…..

  4. Leave a Reply

    Jen Price
    August 11, 2015

    The only time I've ever seen white currants mentioned anywhere is in Nigella's Domestic Goddess book where I think she uses them for a gin and tonic jelly. I think they need to be more widely available as this looks so pretty.

  5. Leave a Reply

    Claire Jessiman
    August 11, 2015

    I have an abundance of blackcurrants in my garden at the moment but my red currants are not doing so well. Think I need to get a white currant bush to make up the trilogy!

  6. Leave a Reply

    August 11, 2015

    I've never tried white currants before…in fact I don't think I've ever even seen a white currant before! This sounds lovely though. I will have to hunt some down!

  7. Leave a Reply

    Lucy Allen
    August 11, 2015

    That colour is amazing, I would love to try white currants. I think I read somewhere that they are silvery in colour, is that right? Your jelly jam looks delicious.

  8. Leave a Reply

    August 11, 2015

    Oh wow what a lovely colour. I have never heard of white currants before, but I like the sound of your jam-jelly! Thanks for sharing my grape jelly as well 🙂

  9. Leave a Reply

    September 2, 2015

    How gorgeous! Such a beautiful colour and great to use locally sourced fruit. Yum! Thank you for linking up with the #nowastefoodchallenge and the #shoplocalchallenge! 🙂

  10. Leave a Reply

    July 30, 2016

    I found that recipe earlier today. Picked one cup of the berries, added one cup of sugar and 1.5 cups of water. It was way too thin. Never set up. I feel that the 1.5 cups of water was too much. Did you add this much to your jam-jelly. Mine is a beautiful color but the consistency of maple syrup.

    • Leave a Reply

      Janice Pattie
      July 30, 2016

      Oh sorry to hear that, Ginger. Perhaps the problem is that you used a volume measure for the blackcurrants rather than weight? 450g of blackcurrants is about 4 cups, 550g sugar is 2 1/2 cups 450ml water is about 1.9 cups of water. I looked these conversions up online which is what I always do if I have a recipe that is in cups. Hope this helps.

    • Leave a Reply

      Janice Pattie
      July 30, 2016

      Just realised you had commented on the white currant jelly jam, not blackcurrant. The recipe is not mine which is why I put the link to the original, perhaps you could check with there? I’ll have another look and see if I can see if there is anything I can see that would have caused a problem.

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