Red Currant Jelly

35 Makes 8 (1-cup/250-mL) jars
Recipe By
Reviews
Prep Time
15
min.
Total Time
35
min.
Servings

Makes 8 (1-cup/250-mL) jars

Transform a crop of fresh red currants into gleaming jars of Red Currant Jelly. Follow our simple steps to homemade jam - you'll wonder why you didn't try it earlier!

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What You Need

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Make It

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  • Place currants in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.
  • Measure exactly 6 cups prepared juice into large saucepan. Add pectin crystals; mix well. Bring to full rolling boil on high heat. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Jazz It Up

Red currants make a bright red jelly with a lovely flavour. Try thinning out the jelly with a little liqueur or fruit juice and spoon over a cheesecake, or use to glaze a fruit flan.

Servings

  • Makes 8 (1-cup/250-mL) jars

Nutritional Information

Serving Size Makes 8 (1-cup/250-mL) jars
AMOUNT PER SERVING
Calories 50
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fibre 0g
Sugars 12g
Protein 0.1g
   
Vitamin A 0 %DV
Vitamin C 5 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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