Are you looking for a way to add a burst of flavor and color to your breakfast toast, yogurt, or scones? Look no further than red currant jelly! This sweet and tangy spread is made with the humble red currant fruit, which is packed with antioxidants and has a unique flavor that’s both tart and slightly sweet. Whether you’re a seasoned cook or just starting out in the kitchen, we’ve got 18 delicious red currant jelly recipes to inspire your next culinary creation.
From classic pairings like cinnamon and vanilla bean to more unexpected combinations like rosemary and lemon thyme, our recipe collection is sure to satisfy your taste buds and leave you wanting more. So go ahead, get creative, and join us on this journey through the world of red currant jelly!
Classic Red Currant Jelly with Pectin
A sweet and tangy jelly made with fresh red currants and pectin, perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 2 cups fresh red currants
– 1 cup granulated sugar
– 1/4 cup liquid pectin (pectin powder dissolved in water)
– 1 lemon, juiced
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a large pot, combine the currants, sugar, and lemon juice.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Add the pectin mixture and stir well to combine.
5. Continue to simmer for an additional 15-20 minutes, or until the jelly has thickened and passed the “wrinkle test” (when a small amount of the jelly is placed on a chilled plate, it should wrinkle when pushed with your finger).
6. Remove from heat and let cool slightly before transferring to clean jars.
Cooking Time: 30-40 minutes
Spiced Red Currant Jelly with Cinnamon
This sweet and tangy jelly is perfect for topping toast, yogurt, or using as a glaze for meats or cheeses. The addition of cinnamon gives it a warm and comforting flavor.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cinnamon
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the red currants, sugar, water, lemon juice, and cinnamon.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
4. Add the powdered pectin and stir to combine.
5. Continue to simmer for an additional 5-7 minutes, or until the jelly has thickened and passed the “wrinkle test”.
6. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
Red Currant and Mint Jelly
This jelly is a perfect combination of sweet and tangy flavors, made with fresh red currants and peppermint leaves. It’s a delightful spread for toast, scones, or yogurt, and makes a lovely gift for friends and family.
Ingredients:
– 1 cup red currants
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons lemon juice
– 1 tablespoon peppermint leaves (fresh or dried)
– 1 packet pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the currants, sugar, water, lemon juice, and peppermint leaves.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes, mashing the currants with a potato masher or spoon as they release their juice.
4. Strain the mixture through a fine-mesh sieve into a clean pot, discarding the solids.
5. Add pectin and stir to combine.
6. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until the jelly has thickened.
7. Remove from heat and let cool slightly before transferring to sterilized jars.
Cooking Time: 35-40 minutes
Red Currant and Ginger Jelly
This homemade jelly is a perfect blend of sweet and tangy flavors, featuring the tartness of red currants and the warmth of ginger. It’s a delicious accompaniment to toast, scones, or as a topping for yogurt or ice cream.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1/2 cup grated fresh ginger
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, water, and ginger in a large saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the fruit has broken down and the liquid has thickened.
4. Remove from heat and stir in the lemon juice.
5. Strain the jelly through a fine-mesh sieve or cheesecloth into a clean glass jar.
6. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant and Orange Zest Jelly
This sweet and tangy jelly is a perfect combination of flavors, with the tartness of red currants balanced by the brightness of orange zest. It’s great on toast, scones, or as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 teaspoon grated orange zest
– Pectin (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, water, and lemon juice in a large saucepan.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Remove from heat and stir in the orange zest.
5. Let cool slightly before straining through a fine-mesh sieve or cheesecloth to remove seeds and pulp.
6. Return the jelly to a clean saucepan and bring to a boil over high heat, then reduce heat to medium-low and simmer for an additional 10 minutes.
7. Remove from heat and let cool completely before transferring to a sterilized jar.
Cooking Time: 20-25 minutes
Red Currant and Vanilla Bean Jelly
Capture the essence of summer with this delightful jelly recipe, featuring the sweet-tart flavor of red currants and the warm aroma of vanilla bean.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon lemon juice
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, and water.
3. Add the split vanilla bean to the mixture.
4. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
5. Remove the vanilla bean and stir in the lemon juice.
6. Continue to simmer the jelly for an additional 5-10 minutes, or until it reaches your desired consistency.
Cooking Time: 30-40 minutes
Red Currant and Rosemary Jelly
This jelly combines the tartness of red currants with the earthy flavor of rosemary, creating a unique and delicious condiment perfect for toast, sandwiches, or as a glaze for meats.
Ingredients:
– 1 cup fresh red currants
– 1/4 cup granulated sugar
– 1/2 cup water
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, and chopped rosemary.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until the mixture has thickened and reduced slightly.
4. Remove from heat and stir in lemon juice.
5. Strain the jelly through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid as possible.
6. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 15 minutes
Red Currant and Apple Jelly
This homemade jelly recipe combines the sweetness of apples with the tanginess of red currants, creating a delicious and unique condiment perfect for toast, sandwiches, or as a topping for yogurt or ice cream.
Ingredients:
– 1 cup red currants
– 2 cups chopped apple (Granny Smith or other tart variety)
– 1 cup granulated sugar
– 1/4 cup water
– Lemon juice (optional)
Instructions:
1. Combine red currants and chopped apple in a large saucepan.
2. Add sugar, water, and lemon juice (if using). Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 20-25 minutes or until the mixture has thickened and passed the “wrinkle test” (when pushed with your finger, the jelly wrinkles).
4. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar.
5. Store in the refrigerator for up to 6 months or in the freezer for up to a year.
Cooking Time: 20-25 minutes
Red Currant and Raspberry Jelly
This sweet and tangy jelly combines the flavors of red currants and raspberries to create a delicious preserve perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 1 cup red currants
– 1/2 cup fresh raspberries
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the red currants, raspberries, sugar, water, and lemon juice.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
4. Remove from heat and let cool slightly.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar or bowl.
6. Let the jelly set at room temperature for at least 2 hours before serving.
Cooking Time: 30 minutes
Red Currant and Champagne Jelly
A sweet and tangy jelly that combines the flavors of fresh red currants and champagne, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup fresh red currants
– 2 cups granulated sugar
– 1/4 cup champagne (or dry white wine)
– 1 tablespoon lemon juice
– 1 package powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves. Combine with sugar, champagne, and lemon juice in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Add the powdered pectin and continue to simmer for an additional 5-7 minutes, or until the jelly has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Red Currant and Lemon Thyme Jelly
This recipe combines the natural sweetness of red currants with the brightness of lemon thyme, creating a unique and delicious jelly perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 1/2 cup granulated sugar
– 1/4 cup water
– 2 tablespoons freshly squeezed lemon juice
– 2 sprigs of fresh lemon thyme (about 1 tablespoon)
– Pectin (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, and water in a medium saucepan.
3. Add the lemon juice and lemon thyme to the saucepan.
4. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the fruit has broken down and the liquid has thickened slightly.
5. If using pectin, stir it in according to package instructions and continue cooking for an additional 5 minutes.
6. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 15-20 minutes
Red Currant and Honey Jelly
This recipe combines the natural sweetness of honey with the tartness of red currants, resulting in a delicious and flavorful jelly perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the red currants, sugar, honey, water, and lemon juice.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the fruit has broken down and the mixture has thickened.
4. Remove from heat and let cool slightly before transferring to an airtight container.
5. Store in the refrigerator for up to 6 months or freeze for up to 1 year.
Cooking Time: 10-15 minutes
Red Currant and Lavender Jelly
This sweet and fragrant jelly is a perfect combination of the tartness of red currants and the floral notes of lavender. It’s a unique and delicious addition to your breakfast toast, scones, or yogurt.
Ingredients:
– 1 cup red currants, fresh or frozen
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons dried lavender buds
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, and water.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the currants have broken down and the mixture has thickened.
4. Add the dried lavender buds and continue to simmer for an additional 5 minutes.
5. Strain the jelly through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much juice as possible.
6. Discard the solids and add lemon juice if desired (about 1 tablespoon).
7. Let the jelly cool to room temperature before refrigerating or freezing.
Cooking Time: 25-30 minutes
Red Currant and Star Anise Jelly
This homemade jelly combines the tartness of red currants with the warm, aromatic flavor of star anise. Perfect as a topping for yogurt or ice cream, or as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1 star anise pod
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, and star anise pod. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove the saucepan from the heat and let it steep for 10-15 minutes, allowing the flavors to meld together.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much juice as possible.
5. Stir in the lemon juice and pour the jelly into sterilized jars. Seal and store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant and Basil Jelly
This refreshing jelly combines the tangy sweetness of red currants with the bright, herbaceous flavor of basil. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh red currants
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 cup fresh basil leaves
– 1 packet (0.25 oz) powdered pectin
Instructions:
1. Rinse the currants and remove any stems or debris.
2. In a large pot, combine the currants, sugar, water, and lemon juice. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
3. Remove the pot from the heat and let it steep for 10-15 minutes to allow the flavors to meld.
4. Strain the mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract as much juice as possible.
5. Add the basil leaves to the pot and stir to combine.
6. Bring the mixture to a boil over high heat, then add the powdered pectin and stir to combine.
7. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the jelly has thickened.
Cooking Time: 40-50 minutes
Red Currant and Cardamom Jelly
This unique jelly combines the sweetness of red currants with the warm, spicy flavor of cardamom. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cardamom
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, and cardamom. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the currants have broken down and the mixture has thickened.
3. Remove from heat and stir in the lemon juice.
4. If using pectin, follow package instructions to thicken the jelly further.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant and Black Pepper Jelly
This jam combines the tartness of red currants with the warmth of black pepper, creating a unique and delicious spread perfect for toast, crackers, or using as a glaze. With its balanced flavors, it’s sure to become a new favorite.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tsp black pepper
– 1 lemon, juiced (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the currants, sugar, water, and black pepper.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
4. Remove from heat and stir in lemon juice (if using).
5. Let the jam cool slightly before transferring it to an airtight container.
6. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant and Elderflower Jelly
This refreshing jelly combines the sweet-tart flavor of red currants with the subtle, floral notes of elderflower. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon elderflower syrup (or 1/4 cup fresh elderflowers)
– 1 lemon, juiced
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the currants, sugar, water, elderflower syrup (or fresh elderflowers), and lemon juice.
3. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar.
5. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the sweet and tangy world of red currant jellies! This article presents 18 mouth-watering recipes that will tantalize your taste buds. From classic combinations like Red Currant Jelly with Pectin, to more adventurous pairings such as Red Currant and Mint Jelly or Red Currant and Champagne Jelly, there’s something for every palate. Each recipe combines the natural sweetness of red currants with a variety of spices, herbs, and flavorings to create unique and delicious jelly creations perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
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