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