Recipe Information
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Yield: About 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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900 g redcurrants, washed and stemmed
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900 g ripe pears, washed and chopped with skins and cores
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1.5 litres cold water
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Granulated sugar (measured after straining)
Step-by-Step Method
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Cook the fruit
Place the redcurrants and chopped pears into a large saucepan with the water. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes, stirring occasionally, until the fruit is very soft and the liquid is well coloured. -
Strain the juice
Pour the cooked fruit into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and add sugar
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar. Pour the juice and sugar into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Pear skins and cores help with flavour and structure, so do not remove them.
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Redcurrants set quickly, so prepare jars before boiling the juice.
Serving Suggestions
Serve with toast, spoon alongside roast meats, or pair with firm cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 4 weeks.
