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Red Currant Jelly Recipe

User Rating 2.5 Star Rating (2 Reviews)

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Red Currant Jelly Recipe

Red Currant Jelly

Amanda Slater

Pure red currant jelly the color of scarlet stained glass is something of a French obsession… and a fantastic one, at that. It can be used on a lightly toasted baguette or brushed over fruit tarts for a sweet, glossy sheen. Above all, there’s satisfaction in beholding the simple beauty of a jar of translucent, succulent jelly you made by hand. Try making some delicious artwork today.

Cook’s note: To make a perfectly transparent red currant jelly recipe, which is the goal, crush the currants gently. Press the fruit too hard and the jelly will taste wonderful, but have a cloudy appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 4 lbs red currants
  • 6 ½ cups granulated sugar
  • 1 cup water
  • 4 oz liquid pectin

Preparation:

In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.

Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.

Makes 5 1/2-pint jars of jelly.

User Reviews

Reviews for this section have been closed.

 4 out of 5
good jelly, Member cballdredge

Currants have natural pectin so you don't need to add it unless you want and most French jams/jellies are made without pectin. This is a good recipe with good proportions of juice to sugar.

6 out of 7 people found this helpful.

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