- 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