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Red Currant Jelly Recipe
4.4 from 57 votes

Red Currant Jelly Recipe

This Red Currant Jelly recipe outlines how to extract juice from fresh red currants and cook it down with sugar to make a clear, tart jelly. The process involves simmering the berries to release their juice, straining pulp for clarity, then boiling the juice with sugar until the mixture reaches the proper set point. The jelly’s balance of tartness and sweetness makes it suitable as a spread or condiment, and the instructions note how to test and preserve the jelly properly.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 100 servings
Calories: 41 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 1.1 pound red currants
  • 3½ cups water
  • 2.2 pounds sugar *see notes

Instructions

    Cup of Yum
  1. 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.
  2. Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
  3. Take the strained red currant water back to the heat and add all the sugar.
  4. 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.
  5. 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.
  6. Once finished cooked, pour the jelly into prepared clean sterilized jars.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 100 servings

Amount Per Serving

Calories 41

% 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.