Name: Homemade Redcurrant Jelly.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes about 500g (2 cups)
Cuisine: British
Ingredients: 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

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

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.

Homemade Redcurrant Jelly.

Rate this recipe

15 ratings

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Redcurrant jelly

Author: Azlin Bloor

Yield: Makes about 500g (2 cups)

Category: Sauces

Cuisine: British

Ingredients

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

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.

Nutrition information

https://www.linsfood.com/homemade-redcurrant-jelly/

Comments

Anis Musworth says
2nd December 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?

- Azlin Bloor says
  2nd December 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.