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5 Delicious Recipes to Make with Homegrown Blackcurrants

ByAllotment Kitchen

If you’ve recently harvested a bumper crop of blackcurrants (perhaps from the bush you planted after reading our guide to Growing Blackcurrants in the UK), you might be wondering what to do with them all. These tangy, vitamin-rich berries are perfect for both sweet and savoury recipes, and they preserve beautifully too.

In this post, we’ve rounded up five standout blackcurrant recipes that are simple, delicious, and perfect for using your homegrown harvest. Whether you’re in the mood for baking, bottling, or something to serve over ice cream — we’ve got you covered.

1. Blackcurrant Cordial

Ingredients:

  • 1kg fresh blackcurrants (destemmed)
  • 600ml water
  • 600g granulated sugar
  • Juice of 1 lemon

Method:

  1. Rinse blackcurrants and place in a large saucepan with the water.
  2. Simmer gently for 10–15 minutes until the fruit is soft.
  3. Strain through a muslin cloth or fine sieve into a bowl. Do not squeeze.
  4. Pour the juice back into the pan, add sugar and lemon juice.
  5. Bring to a boil and simmer for 5 minutes.
  6. Funnel into sterilised bottles and seal.

Affiliate link: Reusable Glass Bottles for Cordials

2. Blackcurrant Jam

Ingredients:

  • 1kg blackcurrants
  • 1kg granulated sugar
  • 250ml water
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Method:

  1. Simmer blackcurrants and water in a large pan for 15–20 minutes.
  2. Add sugar and stir until dissolved.
  3. Boil rapidly until the setting point is reached (around 105°C or until it wrinkles on a cold saucer).
  4. Skim off any scum and pour into sterilised jars.

Affiliate link: Jam Thermometer

3. Blackcurrant Crumble Bars

Ingredients:

  • 250g plain flour
  • 200g oats
  • 150g light brown sugar
  • 1 tsp baking powder
  • 250g butter, melted
  • 400g blackcurrants
  • 100g caster sugar
  • 1 tbsp cornflour

Method:

  1. Preheat oven to 180°C (fan 160°C).
  2. Mix flour, oats, brown sugar, baking powder and butter. Press two-thirds into a lined baking tin.
  3. Toss blackcurrants with caster sugar and cornflour. Spread over the base.
  4. Crumble remaining mixture on top.
  5. Bake for 35–40 mins or until golden. Cool and cut into squares.

Affiliate link: Non-stick Square Baking Tin

4. Blackcurrant & Apple Compote

Ingredients:

  • 300g blackcurrants
  • 2 large cooking apples, peeled and chopped
  • 100g sugar (adjust to taste)
  • 1 tbsp lemon juice
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Method:

  1. Place all ingredients in a pan with a splash of water.
  2. Simmer over low heat for 20–25 minutes until soft and pulpy.
  3. Serve warm over porridge or yogurt, or chill and keep in the fridge for up to 5 days.

5. Blackcurrant Ripple Ice Cream (No Churn)

Ingredients:

  • 300ml double cream
  • 200ml condensed milk
  • 1 tsp vanilla extract
  • 250g blackcurrants
  • 50g sugar

Method:

  1. Heat blackcurrants and sugar in a pan until soft and syrupy. Cool completely.
  2. Whip cream until soft peaks form.
  3. Fold in condensed milk and vanilla.
  4. Pour into a container, swirl in the blackcurrant compote.
  5. Freeze for at least 6 hours or overnight.

Affiliate link: Freezer-safe Ice Cream Tub

Final Tip: If you’re not using all your blackcurrants at once, freeze them in a single layer on a tray, then store in reusable bags.

Enjoy making the most of your harvest — and tag us on Instagram if you try one of these!

#BlackcurrantRecipesUK #AllotmentKitchen

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