How to Make Red Currant Jelly

When currants are in flavour, forget the store-bought stuff. You tin make this stunning red currant jelly at home.

For centuries, this popular spread has appeared on Christmas tables across England and France. Merely once you've had a sense of taste, you won't want to reserve red currant jelly for the holidays. Thank you to this simple recipe, yous can swallow it anytime you similar.

What are blood-red currants, anyway?

Red currants, or redcurrants, are members of the gooseberry family. (Yeah—that would be one of the virtually sour foods on the planet.) They're small, circular, bright reddish and fragrant. You may hear fresh currants described as having an earthy, acidic and semi-tart sense of taste, dissimilar a strawberry or other sweet berry. They're also delicious when dried.

Accept a scarlet currant bush in your lawn? Harvest the fruit in summer when it'southward house and juicy.

What does currant jelly taste like?

It has a sweet-tart flavor, making it a delectable topping for many dishes. In add-on to being cooked into jelly, currants tin be eaten raw and enjoyed in fruity salads and cocktails.

How to Make Red Currant Jelly

Y'all can brand red currant jelly in your kitchen with this recipe from Taste of Dwelling house Community Cook Erin Wright. Erin says, "I have currants that grow on our subcontract. They accept enough natural pectin that I've never had to add whatsoever to the recipe. However, elevation can affect this, and if pectin is needed to get it to set, just add it when you lot add together the carbohydrate."

Ingredients

• 2 pounds fresh cerise currants
• 1-1/2 cups water
• three cups granulated sugar

Instructions

Step 1: Make the juice

In a large pot, simmer the currants in water for about 45 minutes. While the ruddy currants are cooking, gently vanquish the fruit to aid release the juice. Remove from the heat and let cool. Pour the mixture into a jelly bag similar this and strain overnight.

Editor's Tip:Most jelly recipes say to avert squeezing the bag, only make an exception in this case. Clasp away to yield more juice! You should await to get about 3 cups.

Step ii: Cook the jelly

Prepare a humid 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 total rolling boil in a heavy-bottomed stockpot. Once the juice is humid, add the sugar. Bring it back to a eddy for 8 minutes until the jelly begins to set.

Editor's Tip: To examination if the jelly is setting properly, lightly drag the back of a wooden spoon beyond the surface. It should be thick and may even wrinkle.

Pace 3: Jar it up

Cascade the jelly into prepared jars, leaving 1/four-inch headspace. Wipe the rims clean, put on the lids and tighten the rings, and then process in a humid water bathroom for 10 minutes.

What do y'all eat reddish currant jelly with?

Reddish currants make the perfect addition to all kinds of recipes. These are our favorite ideas:

• Spread information technology on toast for a quick, tart breakfast.
• Add a generous dollop to a cheese and charcuterie board for a sweet element aslope 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 Bootleg Jellies

Huckleberry Jelly

My female parent brought this quondam family recipe with her when she moved here from Scotland. My children and hubby especially love spreading this fruitful jelly on slices of homemade bread. I love it because this huckleberry jelly recipe is simple to make. —Elaine Soper, Trinity Bay, Newfoundland

Texas Jalapeno Jelly

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern emphasis, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

Orangish Jelly

For a change of pace, give this yummy jelly fabricated from frozen orange juice a attempt. I've given it as gifts to friends and family—and many times the jars accept been returned for refills. —Mary Rice, Maysville, Oklahoma

Dearest Lemon Jelly

I love both honey and lemon, then 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 Jelly

Peppers grow like wild burn down in our hot Missouri summers. That's when I make spicy jelly to give every bit gifts at Christmas. The leftover pulp can be frozen in pocket-sized batches and stirred into chili, pasta sauce, salad dressing and salsa. —Lee Bremson, Kansas City, Missouri

Watermelon Jelly

With its beautiful color and intense watermelon season, this jelly preserves summer to savour long after the absurd weather arrives. —Taste of Home Test Kitchen

Processed Apple Jelly

With a hint of apple tree and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. —Betsy Porter, Bismarck, Due north Dakota

Rhubarb Jelly

I help help my husband with the pouring and skimming for this jelly—my own personal favorite. Information technology's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario

Cider Jelly

For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon season.—Donna Bensend, Dallas, Wisconsin

Wild Plum Jelly

I've had this wild plum jelly recipe for ages. Each twelvemonth when the plums are ripe, I'll fill up my pail and make this jelly. It's and then good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin

Blackberry Apple tree Jelly

Baronial is the busiest calendar month of the year on our small farm—that'southward when we're harvesting sweetness corn, pumpkins and pickling cucumbers for our stand. But I always brand time to put up this jelly. The apples come up from our sometime-fashioned orchard, while the blackberries abound wild along our creek...and the jelly'south unremarkably gone by January! —Liz Endacott, Matsqui, British Columbia

Cran-Raspberry Jam

I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I tin make this lovely, delicious jam yr-round. My kids love it on peanut butter sandwiches. Jars of this pretty cherry-red-colored jam also brand corking gifts. —Marjilee Booth, Chino Hills, California

Lime Mint Jelly

This holly-green jelly won a Best of Prove at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio

Corncob Jelly

Making this jelly every twelvemonth in the summer is a tradition in my family unit. I frequently requite this jelly as a gift.—Marge Hagy, Brewster, Washington

Rosemary Jelly

This 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 Jelly

For a beautiful jelly to requite as gifts, I make this jelly. Not only is information technology delicious but it volition impress all!— Bernard Bellin, Franklin, Wisconsin

Zucchini Peach Jelly

I like to use this jelly as a condiment. It'southward always a conversation slice—anybody wonders virtually the "green" ingredient! This beautiful jelly is and then easy to make and I frequently use it equally a gift-giving detail for the holidays. —Ruth Glick, Dalton, Ohio

Champagne Jelly

When I hosted a Christmas open up house, each invitee left with a batch of my blush-colored jelly. It was a hitting! Plus, it's made with only pinkish champagne, saccharide 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 than tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California

Pomegranate Pepper Jelly

Stirring pomegranate juice into my jalapeno jelly creates a beautiful scarlet version for the holidays. Spread it on crackers, fish or poultry. My husband even uses information technology as a dip for Mexican food! —Katherine Metz, Sharpsburg, GA

Holiday Cranberry Jelly

Spread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon

Notes:

• Every production is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
• Recipes submitted past our trusted contributors are created and tested in their kitchens.

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Source: https://www.tasteofhome.com/article/how-to-make-red-currant-jelly/