Red Currant Jelly Recipe: A Classic British Preserve

Selection of clear glass preserving jars for red currant jelly including hexagonal and round shapes with gold lids.

Red Currant Jelly Recipe: A Classic British Preserve

Red currant jelly is one of the great British preserves, sharp, jewel-bright and unmistakably summery. Unlike jam, jelly is made from strained juice only, giving a smooth, clear set that looks stunning in the jar. It pairs beautifully with roast lamb and game, works on a cheeseboard alongside strong cheddar or brie, and makes an elegant glaze for tarts and pastries.

Red currants are naturally high in pectin and acid, which means this jelly sets reliably without added pectin and with very little fuss.

Ingredients
Makes approx. 4 to 5 x 200ml jars

1kg fresh red currants (stalks on is fine, they add pectin)
400ml water
Granulated sugar (quantity determined after juicing, see method)
Juice of half a lemon (optional, improves colour and set)

Equipment

Large saucepan
Jelly bag or muslin cloth and colander
Large bowl (to collect juice)
Jam pan or wide heavy-bottomed saucepan
Jam thermometer (recommended)
Sterilised glass jars with lids

Step 1: Cook the Currants

Place the red currants (stalks and all, no need to strip them) in a large saucepan with the water. Bring to the boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally, until the fruit is completely soft and the skins have broken down.

Step 2: Strain the Juice

Pour the cooked fruit into a jelly bag suspended over a large bowl, or line a colander with a double layer of muslin and ladle the fruit in. Leave to drip for at least 4 hours, or overnight for the clearest result.

Do not press or squeeze the bag. It is tempting, but pressing forces pulp through the cloth and the jelly will be cloudy rather than clear.

Step 3: Measure and Add Sugar

Measure the collected juice. For every 600ml of juice, you will need 450g of granulated sugar.

Pour the juice into your jam pan. Add the sugar and the lemon juice if using. Stir over a low heat until every grain of sugar has dissolved completely before turning up the heat.

Step 4: Boil to Setting Point

Bring to a full rolling boil and boil hard for 8 to 12 minutes, skimming foam from the surface as needed.

Test for setting point using the wrinkle test: drop a small amount of jelly onto a cold plate, leave for 30 seconds, then push with your finger. If it wrinkles and holds its shape, it is ready. If it runs, boil for a further 2 to 3 minutes and test again.

Setting temperature on a thermometer: 104°C.

Step 5: Pot and Seal

Remove from heat. Skim any remaining foam. Ladle immediately into warm sterilised jars using a jam funnel. Fill to within 5mm of the rim. Seal immediately with twist-off lids.

Invert jars for 1 minute, then turn right-side up and leave to cool undisturbed. You will hear the lids pop as the vacuum forms, this confirms a good seal.

Storage

Unopened jars keep for up to 12 months in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

Serving Ideas

Spooned alongside roast leg of lamb or rack of lamb
Stirred into gravy or red wine sauce for game dishes
Spread on a cheeseboard with mature cheddar and oatcakes
Warmed and used as a glaze for a summer fruit tart
Served on toast or crumpets with butter

Which Jars to Use

Because red currant jelly is clear and jewel-coloured, it looks spectacular in a jar that shows it off. Good choices include:

Small hexagonal jars (200 to 250ml), beautiful presentation, ideal for gifting
Round glass jars with gold twist-off lids, classic preserve look
Small square jars, modern, clean-lined, excellent on a cheeseboard

Ready to Jar Your Homemade Jelly?

The final and most rewarding step of preserving is witnessing your vibrant creation in its permanent home. To showcase the clear, jewel-like quality of your red currant jelly, choosing the right glass jars is essential.

Whether you prefer elegant hexagonal jars, classic round jars with gold lids, or modern square designs, our premium selection at The Pack Stock ensures your preserves look as professional as they taste. Available in various sizes to suit everything from large batches to handmade gifts.

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