Really Useful Redcurrant Jelly

Preparation and cooking time:

45 Minutes + straining overnight


about 450g (1lb)


  • 1kg (2lb 4oz) redcurrants
  • 1ltr (1 3/4pts) water
  • caster sugar

Probably the most versatile preserve, this is fabulous with just about any cold meat

1. Method

Place the washed fruit – stalks and all  in a large pan with the water and bring slowly to the boil. Simmer for about 30 minutes, stirring and mashing the fruit well as you go.

Pour the mixture into a jelly bag or muslin-lined nylon sieve, set over a large bowl, and leave to strain. Don’t press the fruit or squeeze the bag, as this will make the jelly cloudy. Leave until the dripping has stopped. This may take several hours or overnight.

When the dripping has stopped, discard the solids in the jelly bag and carefully measure the resulting liquid. Return it to the pan along with 450g (1lb) caster sugar for each 600ml (1pt) of liquid. Stir well over a low heat until the sugar has dissolved completely.

Increase the heat and boil rapidly for 10-15 minutes before testing for a set. If necessary, boil for a further minute and test again. Continue testing at 1 minute intervals until the jelly has reached setting point.

Remove the pan from the heat, skim off any scum and allow the jelly to cool briefly before carefully pouring into warm sterilising jars. Seal and allow to cool completely before labeling and storing for up to a year. Once opened, refrigerate and eat within 3-4 weeks.

Recipe from Daily Mail Booklet “How to Make Jam”

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