Redcurrant jelly
Classic homemade redcurrant jelly simmered, strained overnight, and boiled to setting point - clear, vibrant, and perfect for storing up to a year.
Updated : 02 March, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Redcurrants
650 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Carefully sort through the redcurrants, removing any leaves or thick stalks. There is no need to top and tail them or remove them from their fine stems. Rinse well, then place the fruit into a large heavy-based saucepan with 500ml/18fl oz water. Cover and bring to a gentle simmer, cooking for about 20 minutes until the currants are completely soft. Towards the end of cooking, press the fruit with a potato masher or jam skimmer to break the skins and release as much juice as possible.
Step 2
Strain the mixture through a jelly bag suspended over a large bowl and leave it to drip naturally for several hours or overnight. Do not squeeze the bag, as this will make the jelly cloudy. If you don’t have a jelly bag, first strain through a sieve set over a bowl, then line the sieve with fine muslin and strain again.
Step 3
Place two saucers in the refrigerator to chill for testing the setting point later.
Step 4
Measure the collected juice and return it to the cleaned pan. Bring it to a gentle simmer. For every 1 litre/1¾ pints of juice, add 650g/1lb 7oz sugar, adding it in three stages and stirring well after each addition until fully dissolved.
Step 5
Increase the heat and boil rapidly for about 6 minutes, or until the jelly reaches setting point. As it nears readiness, the pale frothy bubbles on the surface will largely disappear, the mixture will thicken, and the boil will slow slightly. Remove the pan from the heat and test by placing a small spoonful onto one of the chilled saucers. Leave it for a few minutes, then push your finger through it. If it forms a light gel that holds its shape and does not run back together, it is ready. If still runny, return to the heat for a couple more minutes and test again.
Step 6
Once set, allow the jelly to rest for several minutes. Skim off any surface scum using a slotted spoon or jam skimmer if necessary.
Step 7
Pour the hot jelly into a jug with a good pouring spout and gently tap it on the work surface to remove any air bubbles. Carefully fill warm sterilised jars right to the brim and seal immediately with screw-top lids.
Step 8
Store in a cool, dark, dry place for up to 1 year. Once opened, refrigerate and use within 3 months.
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