Blackcurrant and cassis jelly with berries recipe

  • Serves 10
  • 30 mins to prepare, plus 4 hours to chill
  • 202 calories / serving
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This summer dessert is definitely a jelly for grown-ups. Jam packed with berry goodness, dinner guests will love tucking into this seasonal pud.

  1. Put the gelatine in a bowl and cover with cold water. Set aside for 5 minutes.
  2. Meanwhile, fill a pan with 500ml (17fl oz) water. Add the blackcurrants, redcurrants, lemon juice and sugar. Stir over a low heat for 2-3 minutes, until the sugar has dissolved and the fruit has softened and released its juices.
  3. Line a sieve with a clean muslin and sit over a jug. Tip the fruit into the sieve, leaving the juices to drip through to the jug below; discard the fruit.
  4. Squeeze as much liquid as possible from the gelatine and add to the jug; discard the soaking liquid. Stir in the gelatine until melted, then add the cassis. Set aside to cool a little.
  5. Pour a third of the cooled liquid into a 2 ltr (3 3/4pt) jelly mould. Chill for 2 hours, or until set.
  6. Remove the jelly from the fridge and top with half the berries, followed by the remaining cooled liquid; chill for at least 4 hours or overnight. To turn out, loosen the jelly at the sides with a table knife, then invert onto a plate and carefully lift of the mould. Decorate with the remaining berries. Serve with custard, if you like.

See more Berry recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.


  • Ingredients

  • 12 sheets leaf gelatine
  • 600g (1 1/4lb) redcurrants
  • 600g (1 1/4lb) blackcurrants
  • 8 tbsp lemon juice
  • 325g (11oz) caster sugar
  • 100ml Tesco Finest Crème de Cassis
  • 200g (7oz) mixed berries, such as raspberries, blackberries and blueberries
  • custard, to serve (optional)
  • Energy 860kj 202kcal 10%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 45g 50%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 45.2g Protein 4.5g Fibre 0.7g


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