A delicious and tangy red currant jelly, perfect for spreading on toast or using as a glaze for meats. This recipe captures the vibrant flavor of fresh red currants in a sweet, spreadable form.
Preparation time
30min
Cooking time
20min
Ingredients
6 Servings
- 800 grams granulated sugar
- 1000 grams red currants
- 250 milliliters water
Directions
Step 1
Wash the red currants thoroughly and remove them from their stems.
Step 2
Place the red currants and water in a large pot and bring to a boil over medium heat.
Step 3
Cook the mixture until the red currants are soft and have released their juices, about 10-15 minutes.
Step 4
Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing down to extract as much juice as possible.
Step 5
Measure the juice and return it to the pot, adding an equal amount of granulated sugar (800 grams of sugar for 800 milliliters of juice).
Step 6
Bring the mixture to a boil, stirring constantly to dissolve the sugar.
Step 7
Continue to boil the mixture until it reaches the setting point, about 220°F (104°C) on a candy thermometer, or until it passes the wrinkle test on a cold plate, approximately 15-20 minutes.
Step 8
Skim off any foam that forms on the surface of the jelly.
Step 9
Pour the hot jelly into sterilized jars, leaving a small headspace at the top.
Step 10
Seal the jars with sterilized lids and allow them to cool completely.
Step 11
Store the jelly in a cool, dark place or in the refrigerator.