Redcurrant Jelly


  • 4 lb /1.80 kg redcurrants
  • water
  • granulated sugar


Wash the redcurrants, and discard any rotten ones. Put them in a saucepan, and cover with water. Simmer for 45–60 minutes, then crush the fruit with a potato masher. (With one batch that I made, I also added some apple cores and peel, since I was preparing apples for a pie. This debris provides even more pectin.) Suspend a scalded jelly bag over a large bowl, and spoon in the crushed fruit and juice. Allow to drip for several hours. Do not squeeze the bag to encourage more juice to flow, as the pulp will make the jelly cloudy. Measure the liquid into a large pan, and for each pint of juice, stir in 1ΒΌ lb / 570 g sugar. Dissolve the sugar over gentle heat, and then boil hard for 10 minutes or until setting point is reached. Remove from the heat. Scoop any foam from the surface, and pour the jelly into clean, hot jars. Cover with wax discs and then cellophane and label.