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