Red Currant Jelly is a classic jelly that we prepare from scratch every year during the months of June and July in Europe.
This is my family's french recipe, and it's made with 2 ingredients and water only.
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What are red currants?
Red Currants (or redcurrants spelled) are ruby red semi-translucent round berries. The red currants are related to gooseberries and black currants.
Similar varieties are the white albino currants and the jostaberry which is a cross of the red and white currant. Red Currants grow in cold climates on shrubs and are usually harvested in July.
Red currants are known to be very sour fruits, and they look like gorgeous sparkling ruby red stones.
The moment you crush a berry, you realize that the red currants aren't just sour but extremely sour!
Ingredient Notes
- Red Currants — Fresh or frozen red currants, just the berries, none of the greens.
- Sugar — Plain regular sugar. You do not need special pectin infused jelling sugar because the fruits contain a lot of natural pectin, which helps in preserving and setting the jelly.
Process Overview
Step 1
Wash your fruits and place the red currants into a pot with water.
Boil until the water is infused with the cooked red currants.
Step 2
Strain to separate the hot red currant water from the fruit pieces.
Discard the fruit pieces.
Cook the red currant water with the sugar.
Step 3
Cook the red currant jelly until it is set.
Test if the jelly is set with a thermometer: 220 Fahrenheit/ 105 Celsius, OR test by dropping some hot jelly on an ice-cold plate to see if it's running when cooled down.
Step 4
Pour the red currant into jam jars when still hot and liquid, right after cooking.
📖 Recipe
Red Currant Jelly Recipe
Instructions
- Place the clean currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.1.1 pound Red Currants, 3½ cups Water
- Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
- Take the strained red currant water back to the heat and add all the sugar.2.2 pounds Sugar
- Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.
- Remove from the heat and test the jelly by adding some of the hot jelly into an ice-cold plate. The jelly is ready if it's not running, if it's still running it will need more cooking and then repeat the test again. OR test with a candy thermometer. Setting temperature is 105 Celsius/220 Fahrenheit.
- Add a few drops of rum into the lid (to kill further bacteria), close the jar with the jelly still hot and turn the jar upside down to create a vacuum. Leave the jelly to cool completely so that it turns from liquid to jelly.
- Store in a cool and dry place for up to 10 months. Store in the fridge once the jar has been opened. Makes about 5 jars.
Notes
- Use fresh red currants only. The recipe can be used with white currants too.
- Use regular sugar, not pectin sugar.
- The ratio should be 1:1 red currant “juice/infused water” and sugar. So if your red currant water turns out to be less than 1 kg (2.2 pound), adjust the sugar weight to the same weight measurement. Example, 1 liter (5 cups) extracted red currant water and 1 kilogram (2.2 pounds) sugar.
- 1 serving = 1 teaspooon, 100 servings = 5 jars
Nutrition
Tips
If you want added flavor, then use organic red currants to bring out all the goodness of this gorgeous jelly. The amount of sugar in the recipe below is normal for making any jam or jelly.
The sugar is required to preserve the jelly well and for a longer period.
If you reduced the sugar, you would end up with mold on your incredible homemade jelly. You would have to consume the jelly within only a few days.
Commercial jams have chemical preservatives included, which makes the jam taste strange and artificial.
Yet, these preservatives might not always be good for you. That is why you need to use plain old regular sugar instead, so that the jelly preserves long enough and so that you can retain the natural flavor in the jar.
When you intend to use the jelly, you usually just take a small spoonful on your bread slices, so the jelly will never taste too sweet. Don't double-dip, as this reduces the shelf life.
Storing
Store your red currant jelly in a sterilized glass jar locked with a clean lid.
Keep in a cool and dry place away from direct sunlight.
Store in the fridge once opened and consume within months.
Uses
The homemade redcurrant jelly is great...
- as bread spread or with croissant, scones etc. for breakfast
- as a doughnut filling
- as a cake glaze instead of apricot jam or in tart and pie jellies
- in cookies such as Linzer cookies and Thumbprint cookies
- served as a sauce with savory meals such as with game, lamb, turkey, veal or with Schnitzel instead of Lingonberry or Cranberry Jam.
More like this
- Red Currant Cordial
- Red Currant Chutney
- Red Currant Eclairs by blondieishatkitchen.com
- Black Currant Jelly
