This is a clear, gently set jelly with a bright, clean flavour that feels timeless and reassuring. Redcurrants are naturally high in pectin, which makes this an excellent jelly for beginners, as it sets reliably without added agents.
The finished jelly is beautifully translucent and softly firm, perfect for both sweet and savoury uses. It is a calm, traditional preserve that fits easily into a home kitchen routine.
Recipe Information Block
Makes: About 3 small jars
Prep time: 15 minutes
Cooking time: 40 to 50 minutes
Equipment: Large saucepan, wooden spoon, jelly bag or clean tea towel, small plate, clean jars with lids
Ingredients
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1 kg redcurrants
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750 g granulated sugar
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150 ml water
Step-by-Step Method
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Strip the redcurrants from their stalks. There is no need to top or tail them. Rinse briefly and drain well.
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Place the redcurrants and water into a large saucepan. Set over low heat and cook gently for 10 to 15 minutes, stirring occasionally, until the fruit is very soft and has released plenty of juice.
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Tip the fruit into a jelly bag or a sieve lined with a clean tea towel set over a bowl. Leave to drip for several hours or overnight. Do not squeeze, as this will cloud the jelly.
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Measure the collected juice. For every 600 ml of juice, you will need 450 g sugar.
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Pour the juice into a clean saucepan and add the measured sugar. Heat gently, stirring until the sugar has fully dissolved.
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Increase the heat and bring the liquid to a rolling boil. Boil steadily for 8 to 12 minutes.
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Test for setting by spooning a little jelly onto a cold plate. Leave for a few seconds, then push it gently with your finger. If it wrinkles, it is ready.
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Remove from the heat and let the jelly sit for 1 minute, then pour carefully into warm, sterilised jars. Seal and leave to cool completely.
Practical Tips
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Avoid squeezing the fruit bag if you want a clear jelly.
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Use a wide saucepan to encourage faster evaporation and a cleaner set.
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Skim off any light foam just before jarring if needed.
Variations
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Add a small sprig of rosemary to the juice while heating, then remove before boiling, for a subtle savoury note.
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Replace a small portion of the sugar with honey for a softer sweetness.
Serving Suggestions
Excellent with roast meats, stirred into gravy, or spread thinly on toast. It also works well with cheese or as a glaze for tarts.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the fridge and use within 3 weeks.
