I love making red currant jelly because it’s a great way to preserve the sweetness and tartness of fresh red currants. This traditional recipe is easy to follow and requires minimal equipment.
The resulting jelly is perfect for topping toast, using as a glaze for meats or cheeses, or as a filling for cakes and pastries. My kids enjoy helping me pick out the perfect jar to fill with this delicious homemade jelly.
It’s also a great way to use up any leftover fresh currants I have on hand. I’ve been making this recipe for years and it’s always a hit at family gatherings.
The best part is that it’s relatively healthy compared to many other types of preserves, thanks to the high water content of the currants. I’m excited to share this recipe with you and hope you enjoy making it as much as I do.
Red Currant Jelly
4.7 from 1551 votes
This red currant jelly is a classic preserve with a brilliant ruby color and a perfect balance of sweet and tart. Made from fresh red currants, it sets into a firm, clear jelly that is ideal for spreading on toast or serving alongside roasted meats.
1Rinse the red currants thoroughly and remove any stems or leaves.
2Place the currants in a large heavy-bottomed pot with 1 cup of water and bring to a boil over high heat, then reduce heat to medium and simmer for 10 minutes until the currants are soft and bursting.
3Stir occasionally to prevent sticking.
4Set a fine-mesh strainer or jelly bag over a large bowl and pour the cooked currant mixture into it.
5Allow the juice to drip through for at least 2 hours without pressing or squeezing the fruit, as this keeps the jelly clear.
6Discard the solids once all the juice has been collected.
7Measure the extracted juice and pour it back into the clean pot.
8For every 1 cup of juice, add 1 cup of sugar and the lemon juice, then stir over medium heat until the sugar is completely dissolved.
9Bring the mixture to a rolling boil and cook until the temperature reaches 220°F on a candy thermometer, about 15 to 20 minutes.
10To test for doneness, place a small spoonful of the hot jelly on a chilled plate and let it sit for 30 seconds.
11If it wrinkles when pushed with a finger, the jelly is ready; if not, continue boiling for another 2 minutes and test again.
12Remove the pot from heat and skim off any foam from the surface with a metal spoon.
13Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace, and seal immediately with lids.
14Allow the jars to cool completely at room temperature before storing in a cool, dark place.
For a clearer jelly, avoid pressing the fruit when straining. If you prefer a less sweet jelly, reduce sugar slightly, but note that it may affect the set. Store unopened jars in a cool, dark place for up to one year; refrigerate after opening.
Watch Video Of How Red Currant Jelly Works
This red currant jelly recipe is perfect for any occasion, whether you’re looking for a delicious topping for toast or biscuits or a sweet glaze for meats or cheeses.
It’s also a great way to preserve fresh red currants and enjoy them throughout the year.
My family loves helping me make this recipe and we always have fun picking out new jars to fill with our homemade jelly.
❓ Frequently Asked Questions About Red Currant Jelly
Q: What is the ideal ratio of red currants to sugar in this recipe?
A: The ideal ratio is 1 part red currants to 1 part sugar by weight. This will ensure that your jelly sets properly and has the right balance of sweetness and tartness.
Q: Can I use frozen red currants in place of fresh?
A: Yes, you can use frozen red currants in place of fresh, but make sure they are completely thawed before using them. Frozen currants may have a slightly different flavor profile than fresh ones, but they should still work well in this recipe.
Q: How long does it take for the jelly to set?
A: The time it takes for the jelly to set can vary depending on the temperature and humidity of your kitchen, but generally, it should take around 10-15 minutes for the jelly to set after it has cooled slightly.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally until the jelly has thickened.
Q: What is the shelf life of homemade red currant jelly?
A: Homemade red currant jelly typically has a shelf life of 6-12 months when stored properly in an airtight container in the refrigerator.
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