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.
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
- 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
- Rinse the redcurrants and place them in a medium-sized saucepan with 200g (1 cup) of the sugar.
- Bring to a simmer and stir to dissolve the sugar.
- Taste it for the sweetness. Add more sugar if you think you prefer it sweeter.
- Leave to cook for 15 minutes, squashing the currants down with a ladle or potato masher.
- Stir a couple of times.
- While the currants are cooking, line the sieve with the two muslin squares and place over the jar.
- When the currants are done and the sugar is fully dissolved, pour the whole lot into the sieve and leave to drain.
- 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.
- 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.
- 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.
- Make sure it’s fully submerged and boil for 5 minutes.
- 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.
- Once open, store in the fridge and it will be good for a month.
- Category: Sauces
- Cuisine: British