Best 3 Red Currant Jelly Recipes

If you are looking for a delightful and versatile addition to your culinary repertoire, look no further than red currant jelly. With its vibrant ruby red hue and sweet-tart flavor, this delectable treat can elevate any dish from the ordinary to the extraordinary. Whether you are a novice cook or a seasoned chef, creating red currant jelly is an enjoyable and rewarding experience. In this article, we will embark on a culinary journey, exploring the secrets behind crafting the perfect red currant jelly. We will delve into the selection of the finest currants, uncover the techniques for extracting their luscious juices, and guide you through the process of creating a perfectly set jelly that will tantalize your taste buds and impress your guests. Let us begin our exploration into the art of red currant jelly making!

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:

Choose ripe, plump red currants: Overripe or damaged currants can compromise the quality of your jelly.
Wash and sort the currants: Remove any leaves, stems, or damaged berries.
Use a large pot or saucepan: The mixture will bubble and expand during cooking, so make sure you have a large enough pot to accommodate it.
Stir the mixture frequently: This will prevent it from sticking to the bottom of the pot and burning.
Use a candy thermometer: This will help you determine when the jelly has reached the proper consistency.
Be patient: Making red currant jelly takes time. Don't rush the process or you may end up with a runny or thick jelly.

Conclusion:

Red currant jelly is a delicious and versatile condiment that can be enjoyed in many ways. It is perfect for spreading on toast, muffins, or scones. It can also be used as a glaze for meats or fish, or as a filling for pies and tarts. With its bright red color and tart flavor, red currant jelly is sure to add a touch of elegance to any meal.