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Red Currant Jelly Recipe

User Rating 2.5 Star Rating (2 Reviews)


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


  • 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.

User Reviews

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 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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