Red Currant Jelly Recipe - Allrecipes.com
Red Currant Jelly Recipe
  • READY IN 1 hr

Red Currant Jelly

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 - 1/2 pint jars Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Jun 25, 2009

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 picking the currants, take stem and all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway, the stems can be strained then:-) All tips provided by a 94 year old friend who gave me her currant bushes.

 
Jul 27, 2008

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 final product.

 
Jun 30, 2008

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 turned out great. It tastes between cranberry and rhubarb.

 
Jul 11, 2008

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!

 
Jul 19, 2010

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 having this jelly I can safely say that I will never buy another jar of jelly from the store again.

 
Jun 28, 2005

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 thankful it worked out so well after taking the time to pick all those currants!

 
Jul 13, 2009

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. Next time would proably cut down by 1 cup and possibly 2. What I didn't like is that the Certo packets are 3 oz so you have to cut into the second packet and throw out the balance. Maybe next time I'd just go with the 3 oz packet.

 
Oct 26, 2005

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

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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