Redcurrant Jelly

RedcurrantsOnce you’ve made your own redcurrant jelly, you’ll never buy it again. Fresh homemade redcurrant jelly is a vibrant red colour and the flavour is unbeatable, both fruity and sharp. This recipe is incredibly easy and quick and makes a very lightly set jelly. It will keep in the cupboard for up to a year, but once opened keep in the fridge.


  • 500g redcurrants, stalks and all
  • 460g sugar (more if you prefer it sweeter)

Put the redcurrants (including stalks) and sugar in a pan. Mash or squeeze the berries (I used a potato masher) to release the juices. Heat gently until all the sugar has dissolved then boil for 8 minutes. Strain through a muslin bag (we sat ours in a colander to make it easy) and put into sterilized jars. You can squeeze the muslin bag to make get all the jelly out, but this can make your jelly cloudy (ours stayed clear).

You can also make blackcurrant jelly using this recipe.

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