Recipes › Redcurrant › Classic Redcurrant Jelly
Classic Redcurrant Jelly
The finest and most quintessentially British of all preserves — a brilliantly clear, jewel-red jelly with a perfect balance of sharpness and sweetness. Served alongside roast lamb, venison, or cold meats, it is an indispensable part of the British table and one of the most satisfying things to make.
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Ingredients
- 1000 g fresh redcurrants (stalks on)
- 300 ml water
- 700 granulated sugar
Method
- Wash the redcurrants but do not remove from the stalks — the stalks contain pectin and add to the set.
- Place the currants and water in a large saucepan. Bring to the boil, then simmer for 20 minutes until completely soft and pulpy.
- Pour into a jelly bag suspended over a large bowl and allow to drip for at least 4 hours or overnight — do not squeeze.
- Measure the juice. For every 600 ml of juice, use 450 g of sugar.
- Return the juice to the pan, add the measured sugar, and stir over a low heat until dissolved.
- Bring to a rolling boil and boil hard for 8–10 minutes. Test for a set on a cold plate.
- Skim, then pour into warm sterilised jars and seal immediately.
Tips
- Do not squeeze the jelly bag under any circumstances — this will make the jelly cloudy.
- The redcurrant stalks and seeds contain enough pectin to give a firm, reliable set without any added lemon juice.
Ring the changes
- Add 2 sprigs of fresh rosemary to the simmering fruit for a beautifully aromatic jelly, especially good with lamb.
Keeping it
Sealed jars keep in a cool, dark cupboard for up to 18 months. Once opened, refrigerate and use within 2 months.
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