Recipe Information
Yield: About 3 small jars
Prep Time: 15 minutes
Cook Time: About 45 minutes
Skill Level: Beginner
Preserving Method: Short boil, domestic jars
Ingredients
-
1.3 kg redcurrants, on the stem
-
750 ml water
-
1 dried bay leaf
-
450 g granulated sugar
-
1½ tablespoons lemon juice
Step-by-Step Method
-
Cook the fruit
Rinse the redcurrants and place them in a wide saucepan with the water. Bring to a gentle boil, then simmer for 25 to 30 minutes until the fruit has collapsed and released its juice. -
Strain the juice
Pour the hot mixture into a cloth-lined sieve set over a bowl. Leave to drip for at least 30 minutes. Do not press the fruit, as this will cloud the jelly. -
Measure carefully
Measure the strained juice. You should have about 600 ml. Adjust the sugar if needed, using roughly 75 g sugar per 100 ml juice. -
Make the jelly
Return the juice to a clean saucepan. Add the sugar, lemon juice, and bay leaf. Heat gently, stirring until the sugar dissolves fully. -
Boil to set
Bring to a steady rolling boil for 8 to 12 minutes. Remove the bay leaf halfway through. Test for set using a cold plate. The surface should wrinkle when pushed. -
Jar and seal
Remove from the heat, skim away any foam, and pour into warm sterilised jars. Seal immediately.
Practical Tips
-
Bay leaf should be subtle. One leaf is enough for the whole batch.
-
Redcurrants set quickly, so start testing early.
-
A wide pan helps the jelly reach setting point without overcooking.
Serving Suggestions
Serve with hard cheeses, roast lamb, or cold cuts. It also works well stirred into gravy or brushed lightly over roast vegetables.
Storage and Reheating
Store sealed jars in a cool dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks. Jelly does not need reheating.
