Red Currant Jelly

Red Currant Jelly

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"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."
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1 h servings 101 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.



I use roughly the same recipe, but sometimes when I have an abundance of currants, I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when p...

This recipe worked fantastically even without the added pectin! I haven't had it fail yet. I also add herbal flavourings such as rosemary during the cooking phase. It adds a nice touch to the fi...

I am a 47 year old man, that has never made jelly before. I had a bumper crop of currants this year and hated to see them go to waste. I used this recipe almost exactly as written and the jelly ...

This is the exact recipe that is included in the Certo brand liquid fruit pectin box. I actually used 5 cups of sugar instead of 7 and it's still tasty!

Outstanding Jelly!!! I was only able to get just under 3 pounds of currants from my bush so I had to modify the measurements some but it turned out great. First time making jelly and after havin...

Very easy and straightforward. I increased the juice to 6 cups (that is what I had)and used 7.5 cups sugar, and 6 oz. of liquid pectin and it turned out wonderful. Thanks for the easy recipe, ...

I was hard pressed to get that last cup of liquid from 4 pounds. Next time I would add more water. The 7 cups of sugar seemed like a lot to me but I followed the recipie this first time around...

The smell ad color !!!!!!!!!!!!!!!

Excellent recipe! This was my first time using liquid pectin and I like it alot. Thanks for sharing.

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