Redcurrant and mint jelly
Fresh redcurrant and mint jelly gently simmered, strained overnight, and boiled to setting point for a vibrant, fragrant preserve perfect for meats and cheeses.
Updated : 03 March, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Redcurrants
1 stalk
Mint
500 grams
Sugar
0.5
Lemon
8 leaf
Mint
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the redcurrants thoroughly and place them, still on their stalks, into a large preserving pan with 500ml/18fl oz water and the mint sprig. Slowly bring the mixture to the boil.
Step 2
As the fruit heats, stir and gently press the redcurrants to help break them down and release their juices.
Step 3
Remove the pan from the heat and allow it to cool slightly. Suspend a jelly bag or a clean muslin cloth over a large bowl and carefully pour the mixture into it. Cover and leave to drip overnight. Do not squeeze or stir the bag, as this will cloud the jelly.
Step 4
Once all the juice has collected, transfer it to a clean preserving pan and add the sugar and lemon juice.
Step 5
Place a small plate in the freezer for testing the setting point later.
Step 6
Set the pan over a gentle heat and cook, stirring frequently, until the sugar has completely dissolved.
Step 7
Increase the heat and bring the mixture to a rapid boil. Boil for 10-15 minutes, or until setting point is reached. To test, remove the pan from the heat and spoon a small amount of jelly onto the chilled plate. After a few seconds, push it gently with your finger. If the surface wrinkles, it has reached setting point. If it remains runny, return it to the heat and boil for a few more minutes before testing again.
Step 8
Once ready, remove from the heat and stir in the chopped mint.
Step 9
Allow the jelly to cool slightly, then pour into sterilised jars. Seal with lids and label once cool.
Author note
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