Currant Jelly
Capture the vibrant, sweet-tart essence of summer with this homemade Currant Jelly, a timeless recipe that turns fresh red currants into a jewel-like preserve bursting with flavor. With just three simple ingredients—ripe red currants, water, and granulated sugar—this recipe ensures the pure, tangy taste of the fruit shines through. Master the art of preserving by simmering the currants to release their juices, straining for a crystal-clear jelly, and boiling to achieve the perfect set. Whether spread on toast, paired with cheese, or used as a glaze for meats, this Currant Jelly is a versatile pantry staple. Plus, step-by-step instructions guide you through canning for long-term storage, so you can enjoy the vibrant taste year-round. Perfect for beginner and experienced preservers alike, this recipe is a must-have for showcasing seasonal fruit in its finest form.
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Recipe Information
Ingredients
- 4 cups fresh red currants
- 1 cup water
- 1 cup per cup of juice granulated sugar
Instructions
Wash the fresh red currants thoroughly and remove them from their stems.
Place the currants in a large pot and add 1 cup of water. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium and simmer the currants for about 10-15 minutes, stirring occasionally, until the berries are soft and have released their juices.
Place a fine-mesh sieve or cheesecloth over a large bowl and carefully pour the cooked currants into it. Allow the juice to drain naturally for about 30-60 minutes. Avoid pressing the pulp to keep the jelly clear.
Measure the strained juice and return it to the cleaned pot. For each cup of juice, add 1 cup of granulated sugar.
Heat the mixture over medium-high heat, stirring frequently, until the sugar is fully dissolved.
Bring the jelly to a rolling boil and continue boiling for about 10-15 minutes, stirring frequently. Use a candy thermometer and cook until the mixture reaches 220°F (104°C), or test for doneness by placing a small amount on a chilled plate to see if it forms a gel-like consistency after cooling.
Skim off any foam that forms on the surface using a spoon.
Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes if storing long-term.
Allow the jelly to cool completely at room temperature before transferring to the refrigerator if consuming immediately, or store in a pantry for long-term storage.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 244.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
