Homemade Redcurrant Jelly

Made with just 2 ingredients without the need for added pectin. This easy redcurrant  jelly is full of delicious summer fruit flavour. Use with savoury dishes or as an alternative to jam.

I love making my own preserves, for a long while I was put off making jellies as they sounded like a lot of hard work, but once I gave it a go I was in for a pleasant surprise.

Making your own redcurrant jelly is surprisingly simple but it does require a bit of time as after the fruit is cooked the juice needs to be strained from the fruit pulp.

This is usually done by straining through a jelly bag which can take several hours. It is important not to rush this process if you want to create a perfectly clear jelly.

Now every year, I make one or two batches of jelly including this redcurrant jelly, apple jelly and the easiest one of all my quick and easy blackcurrant jelly (which doesn't need the long straining time to get great results).

Two ingredients to make the jelly

To make redcurrant jelly you just need two ingredients (not including water) redcurrants and granulated sugar.

Sugar 

I use granulated sugar to make redcurrant jelly. To get the brightest clearest jelly use cane sugar (Tate and Lyle is the main brand in the UK) rather than sugar made from sugar beet (Silverspoon) but either is fine it's only a slight difference. I sometimes use golden granulated sugar as I did for this batch, which is a less refined sugar that I tend to always have in the cupboard. Again it is marginally less clear than using white cane but still looks fabulous as I'm sure you will agree and tastes just the same.

Redcurrants

Redcurrants are a type of berry known for their bright, tart, sweet taste and harvested during the summer season and are usually available July through to early September. 

Redcurrants are rarely seen in the supermarket as they have a short shelf life and the soft berries do not transport well but you may find them in available from larger stores when in season. They can be also purchased from farmer's markets, pick your own farms and greengrocers or of course, you can also grow your own.

They are well worth seeking out. These sweet, juicy berries are commonly used in jams, sauces and some baked goods, or simply eaten as a snack. They can also make pretty decorations for various summer desserts, tarts and cakes.

Redcurrants are packed with vitamins and minerals.  

Pick your own redcurrants

Redcurrants are ready to pick when they are a bright red colour ( if they are dull they are past their best), firm and juicy. They will not all ripen at the same time so pick them over a period of time.  Cut the whole truss (cluster of berries) at a time rather than individual fruit.

How to store redcurrants

Redcurrants will keep in the fridge, for up to three days. Don’t wash them before storing or they’ll go soggy.

Alternatively, you can free them Place the redcurrants on a tray and freeze, then transfer them to a freezer bag or container. Freeze for 10-12 months.

I tend to leave mine on the trusses as it can be quicker and easier to remove the stems while they are still frozen. It also means I can use some trusses straight from the freezer for decorations.

However, you can also remove them from the stems before freezing. If you do not wash them, they won't stick together, and then you can just tip out as many as you want at a time. 

How to prepare the redcurrants to make jelly 

One of the delights of making redcurrant jelly from your redcurrants is you do not need to strip them from the stems which can be rather fiddly. The stems can go in with the redcurrants as they will be strained out later. 

Indeed for jelly it is better to include the stems as this increases the amount of pectin in the finished jam, meaning a higher yield and better set.  They add a teeny tiny bit of tannin to the jelly, which rounds out the flavour.   So to make jelly simply rinse the currants and shake dry. 

Equipment required to make red currant jelly

Large saucepan –   to cook the currants and to boil the jelly. Remember the jelly will rise high up the sides of the pan when you bring it to a rolling boil so should not be filled more than ⅓ to ½ full.

Measuring jug - to measure the amount of juice so that you can calculate the amount of sugar required.

Jelly bag or muslin – Straining through a jelly bag suspended on a stand over a large bowl is most straightforward way to strain the fruit. They are reasonably inexpensive to buy. However, if you don't have one then with a little bit of ingenuity it is fairly easy to rig something up. In the past, I have been known to suspend a jelly bag from a wall cupboard door handle, over the kitchen mixer tap or from the legs of an upturned stool. 

If you don't have a jelly bag you can use a square of muslin and I have successfully used in the past an old ( clean of course) white cotton pillowcase. Ideal for larger quantities.  For small batches, I strain through a muslin-lined sieve.

Sterilise the jelly bag or muslin by placing in a pan of boiling water and boiling for a few minutes.

Method 

First the redcurrant on their stems are cooked and then strained. 

After straining the fruit juice is measured before it is placed in a preserving pan or very large saucepan.

I use a thermometer which is probably the most accurate and easiest way to check the jelly has reached the setting point 104-105°C ( 219-221 °F). 

But I still like to do a wrinkle test to be sure (see below)

If you do not have a thermometer boil for about 5 – 7 minutes, then remove it from the heat and test for a set. Returning to the heat to boil a little longer if required.

How to test for a set

Before you start making your jam or preserve, place a couple of plates in the fridge to chill.

When you are ready to test for set, remove the pan from the heat. Drop a little of the preserve onto a chilled plate and return to the fridge for about 2 minutes. Gently push your finger into the mixture and see if it mounds and wrinkles. If so, the setting point has been reached.

If not, return the mixture to the boil for a few more minutes and retest. Repeat again as necessary until the setting point is reached.

Once the setting point is reached

Use a straining spoon to remove any scum that has formed during boiling. Then pour into hot sterilised jars. Cover the surface with a wax jam disc and seal.

Allow to cool completely, then label and store in a cool dark place.

How to sterilise jam jars

Wash the jars in warm soapy water and rinse well. Do not dry.

Place the wet jars on a tray, heat the oven to 140℃ (120℃  fan)/275°F /gas 1 and put the jars in the oven to dry completely.

Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.

I always sterilise one or two more jars than I think I will need, to ensure I have enough.

For more information on testing for set and sterilising jars check out my preserving tips

What to serve redcurrant  jelly with

Redcurrant jelly is traditionally served with roast lamb or venison. A tablespoonful of jelly also adds a delicious flavour to lamb or venison casseroles or gravy. It is also fabulous with roast chicken, or turkey as an alternative to cranberry sauce and is delicious served with cheese and crackers.

Red currants are bursting with tangy berry flavour, so you can also serve as you would any sweet fruit jam be that on hot toast, or with bread and butter. Use as a filling in a sponge cake, or spread on scones. 

Heated gently with a little water until runny it can be used as a glaze on dark fruit tarts.

How long will the jelly keep?

The blackcurrant jelly will keep for at least 1 year if stored in sealed jars in a cool dry place. Once opened store in the refrigerator.