Gelée de Groseilles Framboisée

Red Currant and Raspberry Jelly

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Fruit from mountain regions of France is highly esteemed, just as we value Scottish raspberries because their flavour is more intense. Perhaps because of its usefulness in pâtisserie there seems to be more jelly in France than here. This kind is especially good.


  • 1 kg( lb) red currants
  • 500 g(1 lb2 oz) white currants (if available, otherwise use red currants)
  • 500 g(1 lb2 oz) raspberries


Don’t bother to sprig the red or white currants. Wash briefly in cold water and place in a preserving pan with the raspberries and ½ wineglass water. Cook gently over moderate heat for 10–15 minutes until cooked and the juice runs.

Tip the fruit into a jelly bag or a double layer of fine net and hang up over a bowl to catch the juice. Leave overnight until all the juice has dripped through.

Measure the liquid into a preserving pan and for each litre (each pint) add ¾ kilo(1 lb) of sugar. Dissolve the sugar over low heat, stirring from time to time. Raise the heat and bring to the boil. Boil, not stirring, for 3 minutes. The jelly should then set, with a lovely flavour and colour. Pour into small, hot, dry jars. Cover and label.