Red Currant Jelly

Red Currants


4 lbs (1.8 kg) red currants
3 pints (1.8 litres) water
1 lb (450 g) sugar per pint of juice obtained.


  1. Wash and drain the red currants.
  2. Pick over to remove any damaged fruit but do not remove the stalks.
  3. Put the fruit into a pan with the water and stew until the fruit is pulpy.
  4. Turn into a jelly bag and leave to strain for 3 or 4 hours.
  5. Measure the juice and heat in a pan.
  6. Add 1 lb (450 g) warmed sugar to each pint of juice, stirring until the sugar has dissolved.
  7. Bring to the boil and boil rapidly until the jelly sets when tested.
  8. Remove the scum.
  9. Pot and seal whilst still hot.

← Older Newer →