LinsFood | by Azlin Bloor

In-Depth Recipes, Food Culture & Food Stories

MENUMENU
  • Home
  • Recipes
    • Recipe Categories
      • Amuse-Bouches, CanapĂ©s and Starters
      • Cookies
      • Desserts
      • Dips, Sauces and Gravy Recipes
      • Eggless Recipes (Desserts & Baking)
      • Birthday and Occasion Cakes and Cupcakes
      • Cheese (Types and Recipes)
      • Gluten Free
      • Healthy Recipes
      • Meat Recipes
      • Noodle Recipes from around the World
      • Rice Recipes from around the World
      • Salad Recipes
      • Soups and Stews from around the World
      • Seafood
      • Vegan
      • Vegetarian
    • Seasonal Recipes
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • What's in Season Now?
      • Autumn (Fall) Recipes
    • Festive Recipes
      • Nowruz Recipes (Persian New Year)
      • Easter Recipes
      • Ramadan Recipes from around the World
      • Eid Recipes from around the World
      • Thanksgiving Recipes
      • Christmas Recipes from around the World
      • Chinese New Year Recipes
      • Valentine's Day Recipes
    • Collections
      • Alcoholic Drinks
      • Alcohol Free Drinks
      • Breakfast & Brunch Recipes
      • Cake Decorating 101
      • Fine Dining
      • Gin Recipes
      • Pantry Recipes
      • The Chilli Pepper Page
      • Top 12 Chicken Recipes
  • World Cuisines
    • American
    • British Recipes
    • Burmese Recipes
    • Chinese Recipes
    • East and West African Recipes
    • Eastern and Central European Recipes
    • French Recipes
    • South Asian Recipes (India, Pakistan & Sri Lanka)
      • Kashmiri Recipes
    • Indonesian Recipes
    • Italian Recipes
      • Risotto Masterclass
    • Japanese Recipes
    • Korean Recipes
    • Latin American Recipes
    • Middle Eastern and North African Recipes
      • Persian Recipes
      • Tagine Masterclass
    • What is Singapore and Malaysian Food?
    • Spanish Recipes
    • Thai Recipes
    • Turkish Recipes
    • Vietnamese Recipes
  • Reference
    • Ingredients

      Ingredients
    • The Edible Garden

      The Edible Garden
    • What’s In Season?

      What's In Season?
    • Oven/Cooking Conversions

      Oven/Cooking Conversions
  • Travel and Family Fun
  • Media
  • About
    • About Me

      About Me
    • Online Cooking Courses

      How to cook noodles
    • My Cookbooks

      Singapore Recipes

Homemade Redcurrant Jelly

Jump to Recipe·Print Recipe

 

Redcurrant jelly

Redcurrant jelly

A very easy recipe to make at home, and so much better than the over sweetened shop bought varieties! Redcurrant jelly is perfect with all sorts of meat but especially good with lamb. Perfect in sandwiches too!

It is also a key ingredient in one of my favourite sauces: Cumberland Sauce.

Cumberland Sauce, red sauce in a white bowl

Cumberland Sauce

Variations to the recipe:

Mrs Beeton suggests adding some raspberries to the mix, which is a great idea given the tartness of both fruits.

I personally think cranberries add a great dimension to redcurrant jelly.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Redcurrant jelly

Homemade Redcurrant Jelly.


★★★★★

4.8 from 18 reviews

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Makes about 500g (2 cups) 1x
Print Recipe
Pin Recipe

Description

Redcurrant jelly


Ingredients

Scale
  • 450g (1 lb) fresh or frozen redcurrants
  • 200–300 g (1 – 1 1/2 cups) white sugar, to taste

You will also need

  • a medium-sized sterilised jar (about 500 ml/2 cups capacity)
  • a medium sized metal sieve that will sit on the jar comfortably
  • 2 muslin squares to line the sieve

Instructions

  1. Rinse the redcurrants and place them in a medium-sized saucepan with 200g (1 cup) of the sugar.
  2. Bring to a simmer and stir to dissolve the sugar.
  3. Taste it for the sweetness. Add more sugar if you think you prefer it sweeter.
  4. Leave to cook for 15 minutes, squashing the currants down with a ladle or potato masher.
  5. Stir a couple of times.
  6. While the currants are cooking, line the sieve with the two muslin squares and place over the jar.
  7. When the currants are done and the sugar is fully dissolved, pour the whole lot into the sieve and leave to drain.
  8. I like my redcurrant jelly clear, so I leave it to drain, undisturbed. You could squash down the fruit but the result will be a cloudy jelly.
  9. When done, cover the jar with the sterilised lid, leave to cool at room temperature, then place in the fridge. It will keep for a month.
  10. To make it last longer, bring a large saucepan of water to boil, place the jelly filled jar into the boiling water while the jelly is still hot.
  11. Make sure it’s fully submerged and boil for 5 minutes.
  12. Using a pair of tongs, lift the jar our of the hot water and leave to cool, then it can be stored for a year, unopened.
  13. Once open, store in the fridge and it will be good for a month.
  • Category: Sauces
  • Cuisine: British

Did you make this recipe?

Tag @azlinbloor on Instagram and hashtag it #linsfood

Comments

  1. Anis Musworth says

    02/12/2018 at 11:44 am

    Thank you for this recipe. I made it last night to make your Cumberland sauce. Anything else I can use it for?

    Reply
    • Azlin Bloor says

      02/12/2018 at 9:15 pm

      Hi Anis, I’m really pleased to hear that. I use redcurrant jelly to add a fruity flavour to all things red meat, even duck. It is great in stews. Look out for the mixed game pie that I’ll be posting in a day or two.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
Click here to read more about me!

Language

ArabicMalayFrenchSpanishHindiChinese (Simplified)ItalianRussianEnglishGerman

My Latest Posts!

  • Beef Birria TacosBeef Birria Recipe (Mexican Beef Stew)
  • Raspberry and Chocolate MargaritaRaspberry and Chocolate Margarita (a Valentine’s Day Cocktail)
  • dusting sugar on Eggless Baileys Chocolate CheesecakeEggless Baileys Chocolate Cheesecake (perfect for Easter)
  • Gushtaba recipe, Kashmiri Meatballs in yoghurtGushtaba (Kashmiri Meatballs in Yoghurt Gravy)
my foodgawker gallery
Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Cook with me on Udemy!

Cook With Me

LinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on some of the product links.

Contact Me     Privacy Policy     Cookie Policy
Copyright Azlin Bloor | LinsFood.com 2011-2021