Red Currant Raspberry Jelly
Capture the essence of summer in a jar with this exquisite Red Currant Raspberry Jelly recipe, a delightful blend of tart red currants and sweet, juicy raspberries. Perfectly balanced with a touch of lemon juice and natural pectin for that ideal jelly consistency, this preserve is bursting with vibrant flavor and vivid color. The easy-to-follow recipe transforms simple ingredients into a homemade fruit preserve that’s perfect for spreading on toast, drizzling over yogurt, or pairing with your favorite cheeses. With step-by-step instructions on straining the fruit for a silky texture and achieving the perfect set, this small-batch jelly will awaken your taste buds and make a stunning addition to your pantry. Perfect for canning enthusiasts and fruit lovers alike, this Red Currant Raspberry Jelly is a must-try recipe for capturing the flavors of the season.
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Recipe Information
Ingredients
- 500 grams Red currants (fresh or frozen)
- 500 grams Raspberries (fresh or frozen)
- 800 grams Sugar
- 15 grams Pectin
- 2 tablespoons Lemon juice
- 250 milliliters Water
Instructions
Rinse the red currants and raspberries under cold water, and remove any stems or debris.
Place the red currants and raspberries in a large pot with 250 milliliters of water. Bring to a boil over medium heat and let simmer for 10-15 minutes, stirring occasionally to release the juices.
Once the fruits have softened, mash them gently with the back of a spoon or a potato masher to extract as much juice as possible.
Pour the fruit mixture through a fine-mesh strainer or cheesecloth into a large bowl, pressing the fruit pulp gently to extract every drop of juice. Discard the solids.
Measure the collected juice. You should have about 750 milliliters. If the quantity is different, adjust the amount of sugar accordingly (use 1 part juice to 1.1 parts sugar by weight).
Return the juice to the pot and stir in the sugar, pectin, and lemon juice. Mix well until the sugar has dissolved.
Bring the mixture to a rapid boil over high heat, stirring constantly to prevent sticking. Boil for 5-7 minutes, or until the jelly reaches 105°C (220°F) on a candy thermometer.
To test for doneness, spoon a small amount of jelly onto a cold plate and let it cool for a few seconds. Push it with your finger; if it wrinkles and holds its shape, it’s ready. If not, continue boiling for another 1-2 minutes and test again.
Once done, remove the pot from the heat and skim off any foam from the surface with a spoon.
Carefully pour the hot jelly into sterilized jars, leaving 1/4-inch of headspace at the top. Wipe the rims clean, seal with sterilized lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
Allow the jars to cool completely at room temperature. Check that the lids have sealed; if any jars haven’t sealed properly, refrigerate and consume within a few weeks.
Store the sealed jars in a cool, dark place for up to a year. Enjoy your homemade Red Currant Raspberry Jelly!
Nutrition Facts
Calories |
3755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 927.6 g | 337% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 858.1 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2178 mg | 46% | |
*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.
