Red Currant Jelly Jam for Winter
Delicious, bright, and beautiful - perfect for baking and tea time! Red Currant Jelly Jam for Winter turns out so good you’ll make it again and again. It’s like a tangy-sweet jam, ideal for layering cakes, filling pies or pastries, and serving with pancakes or fritters.
Updated : 15 September, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Red currant
1 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. Only two are needed: red currants and sugar. Pick the berries when fully red, juicy, and filled with juice.
Step 2
Sort the berries: remove stems and leaves. Rinse thoroughly under running water and drain in a colander to remove excess moisture.
Step 3
Transfer the washed berries into a pot for cooking. Place on the stove, heating and stirring constantly. The berries will release juice. To speed up, mash them slightly. Heat until hot.
Step 4
Strain the berry mixture. You can use a sieve or cheesecloth. Place the mass in 2-3 layers of cheesecloth, tie the ends, and squeeze. The juice with pulp will flow out, leaving skins and seeds behind.
Step 5
Pour the strained juice back into the pot. It should be a good amount.
Step 6
Add sugar, mix, and place back on the stove. Heat and stir until sugar dissolves. Bring to a boil and simmer for 5 minutes. Skim off any foam on top.
Step 7
Prepare jars for preserving the jelly. Wash thoroughly and sterilize using your preferred method: microwave, oven, or steam. Pour boiling water over lids.
Step 8
Pour the hot currant mixture into sterilized jars and seal with lids. Turn jars upside down to check for leaks. Wrap in a warm blanket and let cool.
Step 9
Store the finished jelly in a cool place such as a cellar or pantry. Enjoy your treat!