Red Currant Jelly Recipe
User Reviews
4.4
Red Currant Jelly Recipe
Description
The Red Currant Jelly recipe starts by simmering fresh red currants in water until softened and the color fades, a sign that the juice has extracted. Straining the cooked berries captures the juice, which is then combined with sugar in equal weight to ensure the proper texture and sweetness of the jelly. The juice-sugar mixture is boiled at a low rolling boil, which can take up to 90 minutes, during which the liquid reduces and thickens.
The recipe describes how to test the readiness of the jelly by observing the streamlined jelly’s behavior on a cold plate or using a candy thermometer for precise temperature control, both methods ensuring the jelly will set properly once cooled. Adding a few drops of rum to the jar lids before sealing helps inhibit bacteria growth during storage.
Red Currant Jelly’s tart flavor and clear texture make it excellent on breads or as a glaze with meats or desserts. This recipe can be adapted for white currants, and the sugar amount should be adjusted to equal the juice weight extracted, ensuring a reliable set. Proper sterilization of jars and lids is essential for safe preservation. The finished jelly keeps well and offers a vibrant way to enjoy seasonal red currants beyond fresh use.
Ingredients
- 1.1 pound red currants
- 3½ cups water
- 2.2 pounds sugar *see notes
Instructions
- Place the currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.
- Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
- Take the strained red currant water back to the heat and add all the sugar.
- Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.
- Remove from the heat and test the jelly by adding some of the hot jelly into an ice-cold plate. The jelly is ready if it's not running, if it's still running it will need more cooking and then repeat the test again. OR test with a candy thermometer. Setting temperature is 105 Celsius/220 Fahrenheit.
- Once finished cooked, pour the jelly into prepared clean sterilized jars.
- Add a few drops of rum into the lid (to kill further bacteria), close the jar with the jelly still hot and turn the jar upside down to create a vacuum. Leave the jelly to cool completely so that it turns from liquid to jelly.
- Store in a cool and dry place for up to 10 months. Store in the fridge once the jar has been opened. Makes about 5 jars.
Notes
- Use only fresh red currants for the best juice yield and flavor; white currants can be substituted if desired.
- Adjust sugar weight to match the extracted red currant juice weight exactly to ensure proper gel set.
- Regular granulated sugar should be used instead of pectin sugar for this recipe.
- Properly sterilize jars and lids before filling to safely store jelly.
- Testing jelly on a cold plate or with a candy thermometer (aim for 105°C / 220°F) ensures it will set correctly.
- A few drops of rum added to jar lids before closing help reduce bacterial contamination.
- One serving size is about one teaspoon; the recipe yields approximately five jars, suitable for multiple uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 100servings
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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