Best 3 Red Currant Jelly Recipes

Indulge in a delightful culinary journey with our curated collection of red currant jelly recipes. These vibrant and tangy preserves transform the ruby red berries into culinary masterpieces, adding a touch of sweetness and a burst of flavor to your culinary creations. From classic red currant jelly, perfect for slathering on toast or scones, to innovative variations infused with unique herbs and spices, our recipes cater to every taste bud. Discover the art of preserving nature's bounty and elevate your culinary skills with these delectable red currant jelly recipes.

Here are our top 3 tried and tested recipes!

RED CURRANT JELLY

Red Currant Jelly image

A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.

Provided by BJBORSODY

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 4

Ingredients

4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin

Steps:

Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g

RED CURRANT & RASPBERRY JELLY

Red Currant & Raspberry Jelly image

I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!

Provided by CountryLady

Categories Jellies

Time 1h

Yield 8 cups

Number Of Ingredients 5

Ingredients

4 cups red currants, washed &, stemmed
3/4 cup water
4 cups raspberries
7 cups granulated sugar
1 (85 ml) packet liquid fruit pectin

Steps:

Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
Add water& bring to a boil over high heat.
Reduce heat, cover& boil gently for 10 minutes.
Add raspberries, return to a boil& boil gently for 3 minutes.
Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
Bring to a boil& boil hard, stirring constantly, for 1 minute.
Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
Be sure to remove any air bubbles.
Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
Boil for 5 minutes.
Remove from canner, cool, label& store in cool, dark place.

RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR

Red Currant Pomegranate Cranberry Jelly, Reduced Sugar image

This was a mistake gone good. I wanted to make red currant jelly but there weren't quite enough currants for sale at the farmer's market where I buy my produce during the summer. So I bought all they had and thought I'd figure out the rest when I saw how much juice came from my purchase. I came up with 2 cups of currant juice from the 4 pints I bought, then just supplemented with first the pomegranate juice I had on hand, then some cranberry juice, then finally a little bit of water to get to the 6 1/2 cups of juice I needed. You could change the proportions to suit your needs or tastes, using all of one kind of juice or less or more of another juice, you just need 6 1/2 cups total juice for this recipe. Prep time includes time to make juice from berries so about 10 hours can be subtracted for this step if you are using juice already made. Typically jelly recipes call for you to check for gel 24 hours after processing but mine were a little 'squishy' the next day, then set up great after I forgot about them for a little while, just make sure your seals are good before putting them aside. Great on English Muffins, but also good as a meat accompaniment or used as a glaze on Cornish Game Hens. The brilliant red colour makes it nice for gift giving, too.

Provided by bikerchick

Categories Berries

Time 10h35m

Yield 8 half pints

Number Of Ingredients 6

Ingredients

2 cups red currant juice (* --see Note below)
2 cups unsweetened pomegranate juice
2 cups unsweetened organic cranberry juice
1/2 cup water
4 1/2 cups sugar
1 box Sure-Jell, for lower sugar recipes (pink box)

Steps:

Pour all juices and water into heavy cooking pot.
In a small bowl, combine pectin and ¼ c sugar.
Add to juices in pot and stir well.
Bring to a boil over medium high heat, stirring constantly.
After liquid comes to a boil, quickly add remaining sugar and mix in well.
Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
Remove from heat and quickly ladle hot liquid into sterilized jars.
Screw on lids and process for 5 minutes in boiling water bath.
Remove from bath and wait for lids to"pop".
If all processed properly, let sit undisturbed for 24 hours before testing for gel.
If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
*Note: To make red currant juice, wash red currants well (you don't need to remove stems).
Put berries in heavy cooking pot and add ½ cup water.
Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
4 pints of berries gave me 2 cups juice.

Tips for Making Red Currant Jelly

Choose ripe, fresh red currants. The riper the currants, the more flavorful the jelly will be.
Wash the currants thoroughly. Remove any stems or leaves.
Use a jelly bag or cheesecloth to strain the juice from the currants. You can also use a food mill fitted with a fine blade.
Measure the juice and add an equal amount of sugar. For example, if you have 4 cups of juice, add 4 cups of sugar.
Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 20 minutes, or until the jelly reaches a temperature of 220 degrees Fahrenheit.
Remove the jelly from the heat and skim off any foam.
Pour the jelly into sterilized jars and seal.

Conclusion

Red currant jelly is a delicious and versatile condiment that can be enjoyed on toast, crackers, or scones. It can also be used as a glaze for meats or poultry, or as a filling for pies and tarts. Making red currant jelly is a relatively simple process, but it does require some time and patience. By following the tips above, you can ensure that your jelly turns out perfectly.