Redcurrant Jelly Recipe

5 from 2 votes

This is an easy jelly recipe made with fresh redcurrants that makes a clear ruby red preserve with a very thick gel. The recipe includes cooking the berries with water and straining them to create a clear juice. The juice is then cooked with sugar to the setting point and poured into clean jars. Use redcurrant jelly for sweet and savory dishes or to accompany a cheese board.

Course Appetizer, Preserves

Cuisine British, European

Keyword jam recipe, jelly recipe, redcurrant

Prep Time 1

Cook Time 1

Total Time 2

Servings pints

Calories 50kcal

Author Tanya Anderson

Cost $5

Equipment

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.

Notes

*The best way to check for the setting point is with a jam thermometer - the mixture will be 220°F (105°C). The other way you can check if the mixture has reached its setting point is to dribble some of the liquid onto a frozen plate. Allow the drop to cool for thirty seconds then push at it with your finger. If it wrinkles up then it’s ready.

Nutrition