Red Currant Jelly Recipe

If you’re looking for a red currant jelly recipe you’ll find one right here. If you’re looking for something to store your red currant jam or jelly in, you’re also in the right place.

Here at The Bottle Jar Store we’ve been supplying our customers with a comprehensive range of glass containers since 2011. Our products are used by crafters, producers, brewers, preservers and home cooks. Whatever the size, whatever the shape, from beer bottles to jam jar glasses, you’ll find it here.

The red currant story

Jellies and preserves can be made from a multitude of fruits and flowers. From strawberries and mint to plums and dandelions, the only frontier is your imagination. You can make them and store them, give them as gifts or set up a business and sell them. Of all the jellies, however, one of the most abidingly popular is red currant. One reason for that is that it goes so well with meats like lamb and pork.

Red currants were used as medicine in the Middle Ages, and their organised cultivation began around the 15th century. By the 1700s they were being eaten as a dessert fruit. Nowadays, the vast majority of red currants are grown in Europe.

Red currant jelly recipe

The truth is, there is no definitive red currant jelly recipe, largely because there are so many. But the basic principal of red currant recipes is generally the same, and very simple. This one should take around 30 minutes to prepare and make, plus the time you allow to strain it.

Ingredients

For this red currant jelly recipe you will need 4 lbs (1.8 kg) of red currants and 3 pints (1.8 litres) of water. You’ll also need 1 lb (450 g) of sugar for every pint of juice you obtain after straining.

Method

1. Wash the fruit (but don’t remove the stalks) and place it in a jam pan with the water.
2. Bring the pan to the boil, then simmer gently for around 20 minutes until the fruit is soft and pulpy.
3. Use a flexible spatula or the back of a spoon to squash the juice from the fruit. Then spoon the mixture into a jelly bag or lined sieve over a large bowl, and allow to drip. Leave for at least 4 hours or preferably overnight. (Tip: Don’t try and squeeze the fruit, or it could make your jelly cloudy).
4. Measure the juice back into your clean jam pan. Add 1 lb (450 g) of warmed sugar for each pint of juice, then stir over a gentle heat.
5. When the sugar has dissolved, turn up the heat and boil rapidly for around 3 minutes. (The jelly should set when tested).
6. Remove any scum, then pour into glass jars and seal whilst still hot.

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