Redcurrant Jelly

Redcurrant Jelly

Cooks in
Easy

Ingredients

450 g (1 lb) field fare frozen redcurrants
350 g (12 and 1/3 oz) white sugar, or more, to taste

You will also need
a medium-sized sterilised jar (about 500 ml/2 cups capacity)
a medium sized sieve that will sit on the jar comfortably
2 muslin squares to line the sieve

450 g (1 lb) field fare frozen redcurrants 350 g (12 and 1/3 oz) white sugar, or more, to tasteYou will also need a medium-sized sterilised jar (about 500 ml/2 cups capacity) a medium sized sieve that will sit on the jar comfortably 2 muslin squares to line the sieve

Rinse the redcurrants and place them in a medium sized saucepan with the sugar.
Bring to a simmer and stir to dissolve the sugar.
Taste it for the sweetness. Add more sugar if you think you prefer it sweeter.
Leave to cook for 15 minutes, squashing the currants down with a ladle.
Stir a couple of times.
While the currants are cooking, line the sieve with the two muslin squares and place over the jar.
When the currants are done and the sugar is fully dissolved, pour the whole lot into the sieve and leave to drain.
I like my redcurrant jelly clear, so I leave it to drain, undisturbed. You could squash down the fruit but the result will be a cloudy jelly.
When done, cover the jar with the sterilised lid, leave to cool at room temperature, then place in the fridge. It will keep for a month.
To make it last longer, bring a large saucepan of water to boil, place the jelly filled jar into the boiling water while the jelly is still hot.
Make sure it’s fully submerged and boil for 5 minutes.
Using a pair of tongs, lift the jar our of the hot water and leave to cool, then it can be stored for a year, unopened.
Once open, store in the fridge and it will be good for a month.

j
Share Recipe
i
Print Recipe