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Redcurrant jelly

Author
Cookinero 27 Feb 2025
5920
Redcurrant jelly

Homemade redcurrant jelly is a very tasty and healthy dessert. Even without gelatin, it turns out very thick, as currants contain a lot of pectin. It allows you to do without additional thickeners. To prepare red jelly, you will need fresh currants. The finished jelly is placed in sterile jars and stored in the refrigerator. This is an excellent preparation for the winter.

How to cook Redcurrant jelly

Step 1

Redcurrant jelly

Place the currants in a deep saucepan. Add a glass of water. Bring to a boil over low heat. Remove from heat and cool. Rub the berries through a sieve into the saucepan. Pour in the sugar and stir. Put the saucepan on low heat. Wait until the currants boil. Do not cover with a lid. Cook for 30 minutes.

Step 2

Redcurrant jelly

Transfer the mixture into jars. Roll up. When the jelly has cooled, put it in a cool place.

Redcurrant jelly - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen redcurrants. Thaw them first and drain any excess liquid before cooking to maintain the right consistency.
Properly sealed and stored in a cool, dark place, redcurrant jelly can last up to a year. Once opened, refrigerate and consume within a month.
Yes, this recipe is vegetarian-friendly as it contains only redcurrants, water, and sugar—no animal products.
You can reduce the sugar slightly, but avoid cutting it too much as sugar acts as a preservative and affects the jelly's texture.
Pair it with cheeses, roasted meats, or spread it on toast. It also works as a glaze for desserts like cheesecake or panna cotta.
Yes, but use a larger pot to prevent boiling over. Cooking time may increase slightly—monitor consistency closely.
Yes, freeze it in airtight containers for up to 6 months. Thaw in the fridge before use and stir well if separation occurs.
If too runny, boil it a bit longer to reduce. If too thick, gently reheat with a splash of water and stir until desired consistency.
Honey can be used, but it may alter flavor and texture. For liquid sweeteners, reduce added water slightly to compensate.
Wash jars in hot soapy water, rinse, then boil in water for 10 minutes or heat in an oven at 140°C (280°F) for 15 minutes.

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