Red Currant Jelly – Easy Recipe
This easy homemade red currant jelly is made with just fresh currants, water, and sugar. It has a bright, tangy flavor and a beautiful ruby-red color. The recipe works just as well with black currants, and the fruit doesn't have to be fully ripe. Slightly underripe currants contain more natural pectin, which helps the jelly set beautifully.
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).