This easy red currant jelly is made with fresh red currants, water, and sugar. Red currants are naturally high in pectin, so there’s no need to add commercial pectin. The result is a clear, ruby-red jelly with a bright, tangy flavor that’s delicious on toast, with cheese, or served alongside roasted meats.
A Summer Tradition in My Garden
I have several currant bushes growing in my garden: red, black, green, and white currants, as well as gooseberries. Every summer, I look forward to harvesting the berries and turning them into homemade preserves. I sometimes make red currant jelly, and if the black currants have produced a good crop, I make black currant jelly too.
I originally got this red currant jelly recipe from a family member. It was so easy to make, and the result was so good that it quickly became one of my favorite ways to preserve fresh currants. There’s something special about opening a jar in the middle of winter and enjoying the taste of summer.
Red Currants Are Naturally High in Pectin
One of the reasons I enjoy making red currant jelly is that the berries contain plenty of natural pectin. That means this recipe doesn’t need any commercial pectin to set. If your currants are just ripe rather than fully ripe, they’ll contain even more natural pectin, helping the jelly reach the right consistency.
The process is simple. The currants are simmered with a little water until they release their juice. After straining, the juice is boiled with sugar until it reaches the setting point. Once the hot jelly is poured into sterilized jars, it’s ready to be stored and enjoyed for months to come. It also freezes well, so you can store it in freezer-safe containers if you have a larger batch.
How to Use Red Currant Jelly
Red currant jelly has a fresh, slightly tart flavor that works in both sweet and savory dishes. Spread it on toast, English muffins, or warm scones for breakfast, or enjoy it with crackers and your favorite cheeses.
It’s also a traditional accompaniment to roasted meats such as pork, lamb, venison, and game birds. A spoonful of red currant jelly can also be stirred into gravy or pan sauces for a touch of sweetness and fruit flavor.
A Few Tips Before You Start
If you prefer a crystal-clear jelly, let the juice drip through the cheesecloth without pressing the berries. I like to gently press them with the back of a spoon to get every last drop of juice. The jelly may not be quite as clear, but I think it’s worth it.
As the jelly boils, skim off any foam that forms on the surface. Before filling the jars, test that the jelly has reached its setting point using the spoon test described in the recipe card below.
Be sure to keep your sterilized jars hot until you’re ready to fill them. Pour the hot jelly into the jars, seal them immediately, and let them cool undisturbed.
More Berry Recipes
If you have more summer berries to use, take a look at my Red Currant Sour Cream Pie, another delicious way to enjoy fresh red currants. You’ll also find a Blueberry Pie Recipe on the blog, along with my Strawberry Tart, a favorite when strawberries are in season. If you enjoy baking with fresh berries, there’s plenty more inspiration waiting for you.
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Red Currant Jelly – Easy Recipe
Equipment
- Large pot
- Wooden spoon
- Fine-mesh sieve
- Cheesecloth (or jelly bag)
- Large heatproof bowl or pot
- Measuring jug
- Large saucepan or preserving pan
- Metal spoon (for the jelly test)
- Sterilized glass jars with lids
- Ladle
- Jar funnel (optional, but helpful)
- Kitchen scale
Ingredients
For the currant juice
- 1 kg (2.2 lb) fresh red currants, stems removed
- 400 ml (1¾ cups) water
For the jelly
- 1 liter (4¼ cups) currant juice
- 800 g (4 cups) granulated sugar
Instructions
- Place the currants and water in a large pot.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes. As the berries soften, gently press them against the side of the pot with a spoon to release more juice.
- When the berries have lost most of their color, line a fine-mesh sieve with cheesecloth and place it over a large bowl or pot. Pour the berry mixture into the sieve and gently press with the back of a spoon to extract as much juice as possible.
- Measure 1 liter (4¼ cups) of the juice and pour it into a clean pot. Add the sugar and stir to combine.
- Bring to a boil and cook for about 20 minutes, skimming off any foam that forms on the surface.
- Test if the jelly is ready. Dip a metal spoon into the boiling jelly. Draw your finger through the jelly on the back of the spoon. If the line stays clear and the jelly doesn't run back together, it's ready.
- Ladle the hot jelly into hot, sterilized jars, leaving about 5 mm (¼ inch) of headspace. Wipe the rims clean and seal immediately.
Notes
- To sterilize the jars, wash them well and place them in a large pot of boiling water for 5 minutes. Keep the jars hot until you’re ready to fill them.
- Alternatively, place clean jars on a baking sheet in a 120°C (250°F) oven for 15 minutes.
- Sterilize the lids according to the manufacturer’s instructions.
- This recipe also works beautifully with black currants.
- Slightly underripe currants are ideal because they contain more natural pectin, helping the jelly set.
- Storage: Store sealed jars in a cool, dark place or in the refrigerator. Once opened, keep the jelly refrigerated.
- You can freeze the finished jelly in freezer-safe containers. Leave a little space at the top for expansion.
- Yield: About 1.3–1.5 liters (5½–6 cups), or 5–6 jars (250 ml / 8 oz each).
