Recipes › Redcurrant › Classic Redcurrant Jelly
Classic Redcurrant Jelly
The quintessential British preserve: a brilliant ruby-red jelly that sets firm and clear, made from nothing but redcurrants, sugar and patience. Classically served alongside lamb or venison, it also works beautifully on scones or spread over warm toast. The straining process — left overnight — produces a crystal-clear, jewel-bright result.
Redcurrant is usually ready July to August. More redcurrant recipes, or see what to sow this month where you are.
Ingredients
- 1000 g redcurrants
- 300 ml water
- 750 granulated sugar
Method
- Sterilise four 250ml jars and their lids. Place a small plate in the freezer for the set test.
- Put the redcurrants and water into a large pan. Bring to a simmer and cook gently for 15–20 minutes, crushing the fruit with the back of a spoon, until very soft and juicy.
- Pour the cooked fruit into a jelly bag or a colander lined with muslin placed over a large bowl. Leave to drip and strain overnight without squeezing — squeezing makes the jelly cloudy.
- Measure the strained juice and pour into a preserving pan. For every 600ml of juice, add 450g of granulated sugar.
- Stir over low heat until the sugar dissolves, then bring to a rolling boil. Boil hard for 8–10 minutes. Test for a set on the chilled plate — it should wrinkle when pushed after 1 minute.
- Skim any foam and pour immediately into the warm sterilised jars. Seal and cool.
Tips
- Do not squeeze the jelly bag — even when it feels like you could get more juice. Squeezing clouds the jelly.
- Redcurrants are naturally high in pectin so this jelly sets reliably even without added pectin.
Ring the changes
- Add 2 tbsp of port to the finished jelly just before potting for a richer, more savoury version to serve with game.
- Infuse 4 sprigs of rosemary in the cooked fruit before straining for a herbed jelly.
Keeping it
Unopened jars keep in a cool, dark cupboard for up to 12 months. Refrigerate after opening and use within 6 weeks.
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