Mary Berry’s Red Currant Jelly is made with redcurrants, granulated sugar, and water. This delicious Red Currant Jelly recipe creates a tasty spread that takes about 50 minutes to prepare and can serve up to 10 people.
Ingredients Needed
- 1 kg / 2 lb 4 oz redcurrants
- 650 g / 1 lb 7 oz granulated sugar (for every 1 liter / 1¾ pints of juice)
- 500 ml / 18 fl oz water
How To Make Red Currant Jelly
- Prepare the Currants: Lightly pick over the redcurrants, removing leaves and fibrous stalks (no need to top and tail). Rinse and place in a large heavy-based pan with water. Cover and simmer for about 20 minutes until soft. Press with a potato masher to release juice.
- Strain the Juice: Strain through a jelly bag over a bowl and let it drip for several hours or overnight. If you don’t have a jelly bag, double strain using a sieve and muslin.
- Test for Setting Point: Place two saucers in the fridge.
- Measure and Cook the Juice: Measure the juice, return to the cleaned pan, and bring to a simmer. For every 1 liter of juice, add 650 g sugar in thirds, stirring until dissolved.
- Boil: Increase heat to a fast boil for about 6 minutes until reaching the setting point. The mixture will thicken, and the bubbles will reduce.
- Check Consistency: Remove from heat, drop a little jelly onto a cold saucer, and let cool. Push your finger through to check for a light gel that holds shape.
- Finish the Jelly: Let the mixture rest; skim off any skin that forms. Pour into warm sterilized jars, and seal immediately with screw-top lids.
- Storage: Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 3 months.
Recipe Tips
- Choose Fresh Currants: Use fresh, firm red currants for the best flavor and texture. Avoid overripe or damaged fruit as it can affect the jelly’s clarity and taste.
- Don’t Rush Straining: Allow the juice to drip through the jelly bag for several hours or overnight to ensure you get all the juice. This will help you achieve a clear jelly.
- Use a Clean Pan: Make sure your pan is thoroughly cleaned before adding the juice. Any leftover residue can affect the flavor of your jelly.
- Test the Setting Point: Always use the cold saucers to check the setting point of the jelly. If it doesn’t set, you can return it to the heat to boil for a few more minutes.
- Seal Jars While Warm: Pour the jelly into warm sterilized jars and seal them immediately. This helps create a vacuum seal, keeping your jelly fresh for longer.
How To Store Leftovers?
- Refrigerate: First, let the leftover Red Currant Jelly cool until it reaches room temperature. Then, transfer it to an airtight container or seal the jars tightly. Store it in the fridge, where it will keep for up to 3 months after opening.
- Freeze: Red Currant Jelly can be frozen for up to 1 year. After freezing, thaw it in the fridge overnight before serving. Do not refreeze once it has been thawed.
Nutrition Facts
Serving Size: 1 tablespoon (20g)
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Try More Mary Berry Recipes:
- Mary Berry Chiffon Cake Recipe
- Mary Berry Bread Sauce
- Mary Berry Crab Linguine
- Mary Berry Mushroom Risotto
Mary Berry Red Currant Jelly
Description
Mary Berry’s Red Currant Jelly is made with redcurrants, granulated sugar, and water. This delicious Red Currant Jelly recipe creates a tasty spread that takes about 50 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Currants: Lightly pick over the redcurrants, removing leaves and fibrous stalks (no need to top and tail). Rinse and place in a large heavy-based pan with water. Cover and simmer for about 20 minutes until soft. Press with a potato masher to release juice.
- Strain the Juice: Strain through a jelly bag over a bowl and let it drip for several hours or overnight. If you don’t have a jelly bag, double strain using a sieve and muslin.
- Test for Setting Point: Place two saucers in the fridge.
- Measure and Cook the Juice: Measure the juice, return to the cleaned pan, and bring to a simmer. For every 1 liter of juice, add 650 g sugar in thirds, stirring until dissolved.
- Boil: Increase heat to a fast boil for about 6 minutes until reaching the setting point. The mixture will thicken, and the bubbles will reduce.
- Check Consistency: Remove from heat, drop a little jelly onto a cold saucer, and let cool. Push your finger through to check for a light gel that holds shape.
- Finish the Jelly: Let the mixture rest; skim off any skin that forms. Pour into warm sterilized jars, and seal immediately with screw-top lids.
- Storage: Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 3 months.
Notes
- Choose Fresh Currants: Use fresh, firm red currants for the best flavor and texture. Avoid overripe or damaged fruit as it can affect the jelly’s clarity and taste.
- Don’t Rush Straining: Allow the juice to drip through the jelly bag for several hours or overnight to ensure you get all the juice. This will help you achieve a clear jelly.
- Use a Clean Pan: Make sure your pan is thoroughly cleaned before adding the juice. Any leftover residue can affect the flavor of your jelly.
- Test the Setting Point: Always use the cold saucers to check the setting point of the jelly. If it doesn’t set, you can return it to the heat to boil for a few more minutes.
- Seal Jars While Warm: Pour the jelly into warm sterilized jars and seal them immediately. This helps create a vacuum seal, keeping your jelly fresh for longer.
Mary Berry Red Currant Jelly