Red Currant Jelly
Submitted by aria93
A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.
YIELD
48 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsChef Tips
- Setting Point Test: To check if the jelly will set, place a small plate in the freezer for 10 minutes. Spoon a small amount of hot jelly onto the chilled plate and let it sit for 1 minute. Push the jelly with your finger; if it wrinkles, it’s ready. Alternatively, use a candy thermometer—jelly sets at 220°F (104°C).
- Sterilizing Jars: Wash jars and lids in hot, soapy water, then place in a 250°F (120°C) oven for 10 minutes or boil in water for 10 minutes. Keep warm until ready to fill to prevent cracking.
- Avoid Cloudy Jelly: Resist squeezing the muslin cloth during straining, as this can force pulp through and cloud the final product.
- Storage: Sealed jars can be stored for up to 1 year in a cool, dark place. Refrigerate after opening and use within 1 month.
Optional Variations
- Herb-Infused Jelly: Add a sprig of rosemary or thyme during the simmering stage for a subtle herbal note, removing it before straining.
- Mixed Berry Jelly: Replace up to 25% of the red currants with blackcurrants or raspberries for a deeper flavor profile.
- Spiced Jelly: Include a small cinnamon stick or a pinch of ground allspice with the cloves for a warmer taste.
Potential Pitfalls and Fixes
- Jelly Not Setting: If the jelly doesn’t set after cooling, reboil with an additional tablespoon of lemon juice per cup of juice and test again.
- Cloudy Jelly: Ensure no pulp is forced through the muslin during straining. Use a double layer of cloth if needed.
- Burnt Flavor: Use a heavy-bottomed pan and stir frequently to prevent scorching during boiling.
Ingredients
Directions
- Prepare the Currants: Remove stalks and leaves from red currants. Rinse thoroughly under cold water.
- Cook the Fruit: Place currants in a large, heavy-bottomed saucepan. Add 1 cup of water (just enough to barely cover). Stir in lemon juice and cloves. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 15-20 minutes until the currants break down into a soft pulp. Feel free to mash with a potato masher to extract as much as possible.
- Strain the Juice: Line a large bowl with a muslin cloth or jelly bag. Pour the pulp into the cloth, gather the edges, and secure. Suspend over the bowl (e.g., tie to a wooden spoon over a deep bowl) and let the juice drip naturally for 4-6 hours or overnight. Do not squeeze the cloth to avoid cloudy jelly.
- Measure and Sweeten: Measure the collected juice. For every 2½ cups (600ml) of juice, add 2¼ cups (450g) of granulated sugar to a clean, large saucepan.
- Cook the Jelly: Bring the juice and sugar mixture to a rolling boil over medium-high heat, stirring until sugar dissolves. Boil for 10-15 minutes, skimming any foam. Test for the setting point (see Chef Tips).
- Jar the Jelly: Once the setting point is reached, remove from heat. Pour the hot jelly into sterilized, warm jars, leaving ¼-inch headspace. Seal with sterilized lids. Let cool completely before storing in a cool, dark place.
If you wish to ensure shelf stable jelly, process in a hot water bath of boiling water for 10 minutes. For smaller batches we simply store directly in the refrigerator. Either way we’ve never had an issue with spoilage.
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