Tangy Redcurrant Jelly
by Jay Wadams
Beautiful, tangy redcurrant jelly made with just two ingredients. Redcurrants are naturally high in pectin so you only need to add sugar to create a stunning ruby-red jelly.
Ingredients
- 500 g redcurrants
- approx. 225g sugar
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Instructions
- Give the redcurrants a quick rinse, then put them, stems and all into a large, heavy-based saucepan with 250ml of water. Simmer very gently for 20 minutes, stirring occasionally, until the redcurrant have softened and given out all their juice.
- Strain through a jelly bag (see note) or muslin into a clean saucepan. It’s important to leave the bag alone for an hour or more and let gravity do the work here as any squeezing of the bag will cause the jelly to be cloudy.
- When the redcurrants have drained you should have around 300ml of juice. Add 225g of sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil and cook for 8 minutes or until the mixture reaches 104.5°C/220°F on a sugar thermometer. Pour into small sterilised jars and seal.
- Redcurrant jelly usually sets very quickly because of the high pectin content, so make sure to have your jars ready to go! If your jelly doesn't set immediately don’t be concerned, it can take up to 24 hours.
Notes
To use as a jelly bag, any fine mesh will do, cheese cloth, muslin etc, but I like to use the re-usable bags you can get at the supermarket for buying loose fruit and veg, they are the perfect size and when you are done they are machine washable.
You can stretch your jelly slightly by adding 100ml of clear apple juice to the red currant juice. Don’t be tempted to add more as it may not set!
Nutrition
Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 1mg | Fiber: 2g | Sugar: 26g