Red currant jelly recipe

This ruby-red spread can be pricey to buy, but it's easy enough to make your own. Here's our step-by-step guide on making red currant jelly.

Red Currant Jelly - Liquid Pectin allows you to make the freshest jelly possible, retaining more flavour and nutrition than with any other method of jelly making.

Red Currant Jelly, A great tasting bright red jelly, I picked my currants, in the Summer and froze them. 12 cups red currants. (I used frozen ones) 6 cups water 6 cups sugar In a large pot bring currants and water to a boil over high heat. Reduce heat and simmer for 10 minutes or until currants are softened. Use a potato masher to mash up the currants. Pour into prepared jelly bags and let drip overnight... without squeezing. or use a colander lined with cheesecloth. Measure liquid. You…

Redcurrant and Port Jelly: This artisanal jam is bursting with juicy red berries and gets a deep flavor from the subtle hint of Port.

Mary Berry’s Red Currant Jelly is made of fresh red currants, water, white sugar, and liquid fruit pectin. This recipe serves 12 and takes approximately 1 hour to prepare, cook, and jar the jelly, providing a delightful homemade spread for toast and desserts.

Easy two ingredient currant jelly is perfect for beginning home canners.

Try this simple, delicious recipe for red currant jam. Currants have a perfect combination of pectin and acidity, so no commercial pectin is needed.

If you've tasted both blackcurrants and red currants, it's hard to believe they're related. Blackcurrants have a deep, astringent flavor reminiscent of a dry wine. Red currants, on the other hand, are bright, light and quite sweet.

Winning combo for your effortless 2-ingredient red currant jam! Sugar and this sour fruits make the perfect spread with these sour fruits!