This homemade redcurrant jelly is delicious sweet with just a hint of tart and bitter. Perfect eaten as a sweet or savoury condiment.
First published 2016. Republished with updated content 2021.
Estimated reading time: 3 minutes
Table of contents
Redcurrant Jam Recipe
Redcurrant jam is very easy to make at home. It’s just a simple matter of adding the fruit, sugar and a little lemon juice to a pan and cooking it. That’s all there is to it.
As redcurrants are high in pectin, you don’t need to add any extra, unless you are looking for a thick jelly-like consistency. A little lemon juice is all that’s needed for a tiny boost in this department, as well as giving a vibrant red colour.
You could, if you wanted, change it up slightly by adding other fruit, like strawberries, blackberries, or raspberries, à la Mrs Beeton.
And if you are reading this out of season, you’ll be pleased to know that you can also use frozen redcurrants to make redcurrant jelly.
How to use Redcurrant Jam or Jelly?
As mentioned right at the start, redcurrant jam can be used for sweet and savoury purposes. I use it:
- as a spread with bread, scones, croissants, etc.
- for flavouring porridge (not Asian style) whether that’s oats or chia
- with ice cream
- to fill cookies
- in making Cumberland Sauce, a must-have table sauce during the holiday period (see below)
And on that note, shall we get our aprons on?
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Homemade Redcurrant Jam (aka Redcurrant Jelly)
- small saucer
- 1 medium saucepan
- 1 small sterilised jar – about 250 ml/1 cup capacity
- a small heatproof sieve that will sit on the jar comfortably
- potato masher (optional)
- 500 g fresh or frozen redcurrants
- 60 ml water
- 2 Tbsp fresh lemon juice about 1 small lemon
- 200-300 g white sugar
- Place a small saucer in the freezer, for testing the set later.
- Rinse the redcurrants and pick them off the stems. Place them in a medium-sized saucepan with 200g (1 cup) of the sugar.
- Add the lemon juice and bring to a rolling boil. Stir to mix and to break the fruit down. Leave to boil for 1 whole minute.
- Lower the heat down to medium and leave it boiling for 5 minutes, squashing the currants down with a ladle or potato masher.
- Taste it for the sweetness. Add more sugar if you think you prefer it sweeter. And leave to boil (not simmer) for another couple of minutes, if adding more sugar.
- Drop a tiny amount of the jam on your cold saucer (take it out of the freezer). Leave it untouched for a minute. Then gently nudge the jam. If it resists and looks jelly like, your redcurrant jam is done. If not, keep your jam on the stove and check again after 1 minute until you are happy. Return the saucer to the freezer for the next try.
- When the jam is done, take it off the heat and leave to cool for 5 minutes. Then strain it through the sieve, straight into your sterilised jar. Squash as much of the fruit through the sieve as you can, to get all the flavours. If you want your jam seeded, then don't bother to strain it.
- When done, cover the jar with the sterilised lid, leave to cool at room temperature, then place somewhere cool and dark. Your kitchen cabinet will be fine. It will keep for 6 months.
- Once open, store in the fridge and it will be good for 2-3 weeks.