Redcurrant Jelly

redcurrantsI went away for a few days and when I came back virtually ‘all’ the redcurrants are ready for picking. There are probably another four or five basket-loads left on the bushes. I read in The Cook and The Gardener that if you use fresh redcurrants to make Redcurrant Jelly then you don’t need to add Pectin because the berries have it naturally. So I decided to use this recipe:

Red Currant Jelly
3 lbs. fresh red or black currants, washed & stems removed
3 cups sugar
sterilized canning jars


  1. Put the berries and 1/3 cup of water in a large saucepan and cook about 8 minutes over med-high heat.
  2. Remove from heat and mash the fruit with a potato masher or back of a wooden spoon.
  3. Strain through a fine sieve into a large measuring cup, pressing on the solids to remove all of the juice.
  4. Place a small plate in the freezer.
  5. Pour the juice into a saucepan and stir in the sugar. Place over med-high heat and bring to a boil.
  6. Reduce heat to a simmer and cook, stirring occasionally, about 20 minutes.
  7. Remove plate from freezer and place about a tablespoon of the jelly on it. If it ripples when you push it with your finger it is ready.
  8. Remove the jelly from the heat and skim off any foam.
  9. Ladle the jelly into the sterilized jars, wiping rims with a dishtowel. Seal well.
  10. Process for 10 minutes.

14 Comments on “Redcurrant Jelly

  1. Gorgeous looking redcurrants … hope the jelly making went well … did you do the ‘test thing’ with the spoon of jelly on a cold saucer … I used to love that as a child … being able to ‘test’ the jam or jelly as it was being made … yummy

  2. I didn’t do the test :(

    I’m so impatient! – I hope it sets, it’s still a bit wobbly. Is that normal?

  3. lucky you nature took all mine!!! but i did get the blackcurrantand that jamis wonderfull

  4. Ooh they look lurvely. I hope you saved some for a summer pudding, too?

  5. looking great, I have to apologise as I was just laughing at your endless weeding moan! my comment is, nothing is so fresh, nothing tastes as good, it saves you money, it saves oil/transport etc and it is all worth it!!!

  6. And it obviously keeps you busy! Chance of an update?

  7. do you have any more redcurrant recipes. I am all jammed out and have fruit left.

  8. Mmm…yummy redcurrants. Still harvesting here in Bristol. They go so well with lots of things and are such a great colour. I never add enough sugar to get a consistent set.

  9. I am a prodigeous gardener, therfore always grow far more than I need….although I’m learning not to.
    Raspberries are wonderful this year, as are redcurrants [hence this website] and blackcurrants…As well as these… Any ideas on how to cope with a glut of beans, both french and runner, as well as the usual courgette [zuccini] problem? I do have a brilliant recipe for green bean chutney, for those who are interested!!

  10. Tessa
    Just made the Delia Redcurrant Jelly and it was dead simple. I too have a large allotment and have just picked 2 stone of goosberries. Think its going down to wine. Would also be interested in your green bean chutney.
    I also have 2 large Bramley Apple trees which this year should give me about 600 lbs each. Any Idea what I could do with the apples?

  11. hi! have picked a load of redcurrents today and am gonna try your recipe.tessa, you could make a giant apple pie with 600lb of apples but you may get a tummy ache after! goodluck all.

  12. Just picked my redcurrants and am off into the kitchen to try your recipe!!

  13. I am making my redcurrant jelly today. The bush had so many fruit the branches had bent right over. I have already made gooseberry and am now running out of jars, my mom used to use cups when the jars ran out.