How to make Blackcurrant Vinegar | Rosie Makes Jam Recipes

Blackcurrant Vinegar

This vinegar is such a great colour and flavour, one of the first in the preserving year


Stripped from stalks
9 oz
300 g

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  1. Use 300g luscious blackcurrants to 600ml good quality red wine vinegar.
  2. Crush the fruit in a mixing bowl, pour over the vinegar then cover closely.
  3. Stir every day for three days, then strain through muslin, a jelly bag or a very fine sieve, and pour into sterilised bottles.
  4. Seal loosely. As there is no sugar in this recipe and the fruit juice will dilute the vinegar, sterilise the filled bottles by the waterbath method.
  5. Stand the bottles on a folded teatowel in a large pan, pour in cold water to about 2.5cms below the top of the bottles if possible.
  6. Bring the water slowly to the boil, and once boiling, maintain for a further twenty minutes.
  7. Carefully remove the bottles from the pan, seal tightly, and the bottles will become vacuum sealed and keep for a year or more.

How long will it take to make?

Preparation time:
15 mins
Cooking time:
20 mins
Total time:
35 mins
Soaking overnight
not included in total time

How much?

Will make approx. 2-3 250ml bottles

Look after it

Keep out of strong sunlight

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Blackcurrant Vinegar is a speciality that needs a special bottle, try the 100ml Dorica 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Vinegar - the Primary Preservative

Vinegar - the Primary Preservative