This redcurrant jelly recipe is a delicious way to preserve the tart flavor of redcurrants. Perfect for spreading on toast or using as a glaze for meats.
Ingredients
Ingredients
- Redcurrants — 4 cups (600g)
- Granulated sugar — 4 cups (800g)
- Lemon juice — 2 tablespoons
Unlock the Secrets of Flavor
with Our Step-by-Step
Cooking Instructions!
Wash the redcurrants and remove any stems and leaves.
Place the redcurrants in a large pot and add enough water to cover them. Bring to a boil and simmer for 20 minutes.
Remove the pot from the heat and let it cool for a few minutes.
Pour the cooked redcurrants into a jelly bag or cheesecloth-lined colander set over a large bowl. Let the juice drain overnight.
Measure the juice and pour it into a clean pot. For every cup of juice, add 1 cup of sugar and 1 tablespoon of lemon juice.
Bring the mixture to a boil, stirring constantly until the sugar has dissolved. Cook for another 20 minutes or until the jelly reaches the desired consistency, stirring frequently.
Remove the pot from the heat and skim off any foam that has formed on the surface of the jelly.
Pour the hot jelly into sterilized jars and seal them tightly. Let them cool completely before storing them in a cool, dark place.
