Othercreativecanning5.0
Red Currant Jelly
Red currant jelly is an old fashioned jelly that comes together with just two ingredients, fruit and sugar!
👥 48 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
- ●strainer
- ●pan
📝 Preparation Steps
1
Remove all stems and leaves, wash the currents, and drain.
2
Place the currants in a large (6-8 quart) jam pot or saucepan. Add 3 cups of water.
water3 cups
3
Over medium-high heat, bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer, mashing the currants as they become soft with a large spoon, for about ⏱️ 15 minutes.
4
Place a large fine-mesh sieve or jelly bag over a large bowl, or use a strainer with several layers of cheesecloth.
5
Ladle or pour the currant mixture into the strainer or sieve and allow the juices to drain through for several hours or overnight.
6
Discard the solids and measure the currant juice. Pour the juice back into the rinsed saucepan used to cook the currents.
7
Measure the same amount of sugar as you had in currant juice, add to the juice, and stir to dissolve.
8
Taste the currant juice with sugar and add lemon juice if desired.
9
Place the pan over high heat and bring the mixture to a boil, stirring occasionally.
10
Once the mixture is boiling, stop stirring and allow it to boil until it reaches a firm gel stage using the cold plate test.
11
Place a dollop of jelly on a plate that has been in the freezer, and return the plate to the freezer for ⏱️ 1 minute. Remove the plate again and push your finger against the edge of the jelly dollop. If it appears to have a skin on it that “wrinkles” when you push it, it has reached the gel stage. If your finger runs through the jelly, continue boiling for a few more minutes and try another cold plate test until you’ve reached a firm gel stage.
12
Remove the currant jelly from heat and skim off any foam if necessary.
13
Ladle or pour the jelly into prepared jars or containers, leaving ¼” headspace at the top.
14
If canning, process the jars for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation). The jelly will keep on the pantry shelf for at least 12-18 months. Refrigerate after opening.
15
If not canning, keep the jelly refrigerated or frozen until ready to eat. It'll keep in the refrigerator for a few weeks, or up to 6 months in the freezer.
Nutrition Facts
calories
88 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
20 g
sodium Content
1 mg
protein Content
1 g
carbohydrate Content
22 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.05 g
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