Red Currant Jelly Recipe
- 4 lbs (1.8 kg) red currants
- 3 pints (1.8 litres) water
- 1 lb (450 g) sugar per pint of juice obtained.
Method:
- Wash and drain the red currants.
- Pick over to remove any unsound fruit but do not remove the stalks.
- Put the fruit into a pan with the water and stew until the fruit is pulpy.
- Test for pectin.
- Turn into a jelly bag and leave to strain for 3 or 4 hours.
- Measure the juice and heat in a pan.
- Add 1 lb (450 g) warmed sugar to each pint of juice, stirring until the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
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Filed under All Recipes, Fruit, Jellies, Red Currants, Val's Preserves, Vegetarian Recipes by

Comments on Red Currant Jelly Recipe »
B Marok @ 7:45 pm
Can I use my juicer to get juice from red currents for making jelly. What is the procedure for making jelly using the juicer.
Val @ 2:10 pm
I'm not certain it would work as you'll end up with the skin as well which would probably cloud the jelly. Try Googling it – I haven't got a juicer.
Chris Moorhouse @ 11:04 am
I have made red current jelly following Delia's recipe but after two days the jelly has not set.
Can you help with a solution to make my jelly set?
Thank you.
Val @ 11:14 am
Try tipping it out of the jars. Re-heat and stir in some dried pectin (Silver Spoon). Don't forget to wash and re-sterilise the jars before reurning the jelly to them.
richard @ 8:56 pm
Just leave it and use it as a sauce with lamb, or ice cream, or whatever you fancy.