Redcurrant jelly

    (24)
    1 hour

    A classic red currant jelly made from fresh redcurrants. This came from my one of my mother's handwritten recipes. I do not know its origin, but know it probably dates back to the early 1940s.


    177 people made this

    Ingredients
    Serves: 70 

    • 2kg fresh red currants
    • 260ml water
    • 1.5kg caster sugar
    • 125ml liquid pectin

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place the redcurrants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in water, and bring to the boil. Simmer for 10 minutes. Strain the fruit through muslin, and measure out 1.25L of the juice.
    2. Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
    3. Remove from heat and skim off foam from the top. Ladle or pour into sterile 8 oz jam jars, filling to within 1cm of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (18)

    WendyLynnUsher
    1

    I think a little less sugar would help the flavour of the fruit be more intense.  -  15 Sep 2013

    by
    185

    I use roughly the same recipe, but sometimes when I have an abundance of currants, I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when picking the currants, take stem and all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway, the stems can be strained then:-) All tips provided by a 94 year old friend who gave me her currant bushes.  -  25 Jun 2009  (Review from Allrecipes US | Canada)

    by
    90

    This recipe worked fantastically even without the added pectin! I haven't had it fail yet. I also add herbal flavourings such as rosemary during the cooking phase. It adds a nice touch to the final product.  -  27 Jul 2008  (Review from Allrecipes US | Canada)

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