For centuries, this popular spread has appeared on Christmas tables across England and France. But once you’ve had a taste, you won’t want to reserve red currant jelly for the holidays. Thanks to this simple recipe, you can eat it anytime you like.
What are red currants, anyway?
Red currants, or redcurrants, are members of the gooseberry family. (Yep—that would be one of the most sour foods on the planet.) They’re small, round, bright red and fragrant. You may hear fresh currants described as having an earthy, acidic and semi-tart taste, unlike a strawberry or other sweet berry. They’re also delicious when dried.
Have a red currant bush in your backyard? Harvest the fruit in summer when it’s firm and juicy.
What does currant jelly taste like?
It has a sweet-tart flavor, making it a delectable topping for many dishes. In addition to being cooked into jelly, currants can be eaten raw and enjoyed in fruity salads and cocktails.
How to Make Red Currant Jelly
You can make red currant jelly in your kitchen with this recipe from Taste of Home Community Cook Erin Wright. Erin says, “I have currants that grow on our farm. They have enough natural pectin that I’ve never had to add any to the recipe. However, elevation can affect this, and if pectin is needed to get it to set, just add it when you add the sugar.”
Ingredients
- 2 pounds fresh red currants
- 1-1/2 cups water
- 3 cups granulated sugar
Instructions
Step 1: Make the juice
In a large pot, simmer the currants in water for about 45 minutes. While the red currants are cooking, gently crush the fruit to help release the juice. Remove from the heat and let cool. Pour the mixture into a jelly bag like this and strain overnight.
Editor’s Tip: Most jelly recipes say to avoid squeezing the bag, but make an exception in this case. Squeeze away to yield more juice! You should expect to get about 3 cups.
Step 2: Cook the jelly
Prepare a boiling water bath and four half-pint jars. (Check out our Canning 101 guide if you’re new to the process.)
Meanwhile, bring the currant juice to a full rolling boil in a heavy-bottomed stockpot. Once the juice is boiling, add the sugar. Bring it back to a boil for 8 minutes until the jelly begins to set.
Editor’s Tip: To test if the jelly is setting properly, lightly drag the back of a wooden spoon across the surface. It should be thick and may even wrinkle.
Step 3: Jar it up
Pour the jelly into prepared jars, leaving 1/4-inch headspace. Wipe the rims clean, put on the lids and tighten the rings, then process in a boiling water bath for 10 minutes.
What do you eat red currant jelly with?
Red currants make the perfect addition to all kinds of recipes. These are our favorite ideas:
- Spread it on toast for a quick, tart breakfast.
- Add a generous dollop to a cheese and charcuterie board for a sweet element alongside nutty cheeses, meats and crackers.
- Serve with roasted meats such as lamb, turkey and venison.
- Stir it into a braised beef stew.
Don't Miss Our Other Homemade Jellies
Blueberry JellyMy mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. —Elaine Soper, Trinity Bay, Newfoundland
Texas Jalapeno JellyA jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas
Orange JellyFor a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family—and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma
Honey Lemon JellyI love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. —Ramona Wysong, Barlow, Kentucky
Kickin' Red Pepper JellyPeppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. —Lee Bremson, Kansas City, Missouri
Watermelon JellyWith its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. —Taste of Home Test Kitchen
Candy Apple JellyWith a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. —Betsy Porter, Bismarck, North Dakota
Rhubarb JellyI help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Cider JellyFor a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin
Wild Plum JellyI've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mount Horeb, Wisconsin
Blackberry Apple JellyAugust is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I
always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! —Liz Endacott, Matsqui, British Columbia
Cran-Raspberry JamI'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. —Marjilee Booth, Chino Hills, California
Lime Mint JellyThis holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio
Corncob JellyMaking this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.—Marge Hagy, Brewster, Washington
Rosemary JellyThis deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio
Violet JellyFor a beautiful jelly to give as a gift or to enjoy yourself, this one can’t be beat. It's impressive, but the floral flavor is also so refreshing. —Bernard Bellin, Franklin, Wisconsin
Zucchini Peach JellyI like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio
Champagne JellyWhen I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it’s made with just pink champagne, sugar and fruit pectin. —Gail Sheppard, Somerville, Alabama
Pomegranate Jelly"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California
Pomegranate Pepper JellyStirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! —Katherine Metz, Sharpsburg, GA
Holiday Cranberry JellySpread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon
Notes:
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- Recipes submitted by our trusted contributors are created and tested in their kitchens.
