Classic Red Currant Jelly Recipe
Simple and delicious red currant jelly recipe made with fresh berries, sugar, and lemon juice.
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Make delicious homemade red currant jelly with this easy step-by-step recipe. Perfect for toast and desserts.
Recipe Details
Prep time
10m
Cook time
20m
Rest time
0s
Total time
30m
Prep time
10m
Cook time
20m
Rest time
0s
Total time
30m
Ingredients
Servings:
1
1
- 150 g fresh red currants
- 150 g granulated white sugar
- 15 ml fresh lemon juice
Origins United Kingdom
Instructions
- Rinse the fresh red currants thoroughly under cold water and remove any stems or leaves.
- Place the cleaned red currants in a medium saucepan and add the fresh lemon juice.
- Cook the red currants and lemon juice over medium heat until the berries soften and release their juice, about 10 minutes.
- Use a fine mesh sieve or jelly bag to strain the cooked currants, pressing gently to extract all the juice into a clean bowl.
- Measure the extracted juice and return it to the saucepan.
- Add an equal weight of granulated white sugar to the juice in the saucepan.
- Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely.
- Bring the mixture to a boil and let it boil rapidly for about 5-7 minutes, or until the jelly reaches setting point (test by placing a small amount on a cold plate).
- Remove the saucepan from heat and skim off any foam from the surface.
- For the hot jelly into sterilized jars, seal them immediately, and let cool at room temperature before storing.
Tips
- Use ripe, fresh red currants for the best flavor and natural pectin content.
- Sterilize jars properly to ensure long shelf life of the jelly.
- Test jelly setting by chilling a small spoonful on a cold plate before removing from heat.
Serving Suggestions
- toast
- scones
- crackers
- cheese board
Enjoy this vibrant red currant jelly on toast or with cheese for a delightful homemade treat.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 0.5
- Sodium (g): 0.01
- Sugar (g): 60
- Fat (g): 0
- Carbohydrates (g): 65
- Protein (g): 0.3
- Calories: 250
- Cholesterol (g): 0
- Saturated Fat (g): 0
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