Redcurrant Jelly Recipe
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How to make red currant jelly, a gorgeous ruby red preserve that’s both sweet and tangy. Redcurrants are pectin-rich berries that ripen in ruby clusters in mid-summer. Preserve them when they’re fresh, and you can have delicious preserves to serve with meats and cheeses or to spread on your morning toast.
Last year, I planted two redcurrant bushes with the intention of harvesting berries to make preserves. In the first year, they produced just over a pound of fruit, and then more than double that this year! Redcurrants are long-lived bushes, so my two will continue to grow and produce more berries each year. The reason that I wanted to use the berries for preserves is that even though they look sweet, their tartness makes them a bit too much for raw eating. Mixed with sugar, they make an incredible jelly, though!
Another thing to know is that redcurrant jelly is extremely easy to make. The main reason is that the berries have enough natural pectin in them to form a gel without added pectin. Unlike other jams and jellies, when you’re making this redcurrant jelly recipe, you don’t have to worry about whether it will set or not. The finished jelly is truly beautiful and tastes great on toast, scones, or even Swedish meatballs. It’s also a wonderful substitute for lingonberry jelly or cranberry sauce.
Only Three Ingredients
If you haven’t made jelly before, I’d really recommend it as your first type of preserve. It’s relatively easy and satisfying to see all the clear and brightly colored jars lining your shelves. Many people will already have all the equipment they need in their kitchen, and both the jars and the jelly bag can be found at your local kitchen supply shop.
Redcurrant jelly is sweet and tart and an extremely versatile preserve. Though it’s delicious spread over warm bread, it really comes into its own paired with meats and cheeses. You can serve it alongside mint sauce for roast lamb or venison, in the sauce and as a side for Swedish meatballs, or on a cheeseboard. It’s a preserve worth having in your pantry over winter!
Preserve the Harvest Recipes
- Green Tomato Chutney Recipe
- Easy Strawberry Jam Recipe (no pectin required)
- Blueberry and Lavender Jam Recipe
- Autumn Fruit Jelly Recipe
Redcurrant Jelly Recipe
Equipment
- jelly bag (or muslin/cheesecloth)
- Mason jars (pint) (with lids)
Ingredients
- 2.2 lbs redcurrants (fresh) (1 kg)
- 2.2 lbs white sugar (1 kg)
- 2 cups water (500 ml)
Instructions
- Rinse the berries and place them in a saucepan with the water.
- Bring the pot to a simmer and keep it there until the berries are extremely soft and mushy – it will take around half an hour. Though not required, I find it helps to also squish the berries with a potato masher towards the end.
- Pour the berries and juice into a jelly bag and allow the liquid to filter through the bag overnight. Don't be tempted to squeeze the bag since it will result in cloudy, rather than clear, jelly.
- The next day, measure the juice that has strained through the bag. For every 2.5 cups of juice (600ml), measure out 2.25 cups of sugar (450g).
- Bring the juice to a full rolling boil, then add the sugar. Stir the mixture until the sugar has dissolved, then allow the mixture to continue boiling for about ten minutes or until the setting point has been reached*.
- Remove the jelly from the heat source and let it sit for a minute so skin forms on the surface. With a spoon, skim this skin and any foam from the top. Next, ladle the jelly through a preserving funnel into warm, sterilized jars. Fill them with just a quarter inch headspace and seal the lids.
- In Britain, most people seal their lids and leave them to cool on the countertop at this point. However, for safer and better-sealed preserves, it's best to water bath them. Once made, your homemade redcurrant jelly will keep for about a year.
Making this right now with currants from my Sisters property, add some fresh rosemary while the berries are cooking. Excited ! Great post, thanks
Rosemary would make such a nice addition for a preserve meant to be served with meats and game. Great idea, Alison :)
Hi, just found your site and recipes :)
The jelly is the most glorious crystal clear ruby colour, the best I’ve ever made because I strained overnight as you advised rather than being tempted to rush.
Thank you.
PS I’m bookmarking this site so when rhubarb comes up next spring I can try the gin
Great to hear, Fiona :) And YES, don’t forget the rhubarb recipes next year ?
My son has just moved into a bungalow that has 3 red currant bushes and 1 black currant. By the time I realised there weren’t many currants left but I managed to pick enough red plus a few black to make up difference in weight. Put in freezer till I had time to use. Have just made 3 jars of lovely clear jelly which tastes amazing. Thank you for sharing such a simple recipe.?
Followed your redcurrant jelly recipe to the letter and got wonderful results !!! A rich, clear jelly of just the right consistency. Truly fabulous -thank you for sharing :-)
P.S. I’ve just sent our 4 teenagers out to pick more redcurrants, they’re not too happy about it either but after tasting the last batch I’d like to have as many pots as possible to see us through autumn/winter.
Haha! They’ll enjoy it later this year :)
Just picked 41\2 pounds of red currants to make my first lot of jelly, melted Brie and red current jelly panini, cannot wait.???
Oh yum!
Can I replace red for black currants?
Absolutely
I love to make 'jelly'. I didn't make any redcurrant or black currant this year though…crops weren't the best so they tended to get eaten.
I don't have a posh stand for my jelly bag though….just hang it from a hook under the kitchen shelf.lol!!
I lined my vegetable steamer (holey bit) with my muslin And let it drain into the base ?
This sounds good, I love red currant jelly (on quorn lamb steaks :)) xxx
Quorn-Lamb? Does it taste as 'Lamby' as the real thing?
Tanya this is a lovely post. One small jar of ruby red preserve that you have grown yourself. Lovely. I have never made jelly but you have inspired me. My friend has a guava bush and she makes lovely jelly with that, I love to serve it with roast lamb. Best wishes. Jean
Guava jelly…now that's interesting. It would be so wonderful to grow delicious tropical fruits like you lucky Aussies!
A few years ago I meant some Aussies out for an evening walk; they said the most enjoyable part of their evening had been picking and eating fresh blackberries from the bushes growing around the playing field. They said that they are not allowed to grow them in Australia as they take over ~ brambles can grow 3inch in a day if the weather is good ~ and provide snakes with cover. Their delight in something I had taken completely for granted as always sayed with me.
Last year I made my first jelly with some quince kindly given to me by a local freecycler, it is very nice. Red currant jelly sounds like it might go well with brie instead of cranberry in sandwiches
I make it every year and we get through loads of it – delicious.
It seems to have been a good year for currants so I'll bet you have more than a couple on your shelves – Yum!
We don't have red currant bushes Tanya but we do have a good crop of raspberries, so I bought some red currants on our market and made some raspberry and redcurrant jam. I find raspberry jam too sweet, but the red
currants just added an element of tartness which I found lovely.
That sounds absolutely divine Pat…If I get any more currants off my bushes I may well try making some myself! Thanks for the tip :)
That looks lovely, even a small batch of something home grown is so worth it….
I think so too but I don't think it's going to last very long! :)