Redcurrant Jelly

Preparation info

  • Makes about

    4 lb

    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 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