Craving a burst of sweet-tart flavor to elevate your meals? Red currant jelly is the versatile star you need! From glazing roasted meats to swirling into desserts, its vibrant tang transforms everyday dishes into something special. We’ve gathered 18 irresistible recipes that showcase its magic. Get ready to discover delicious new ways to enjoy this ruby-red gem—your taste buds are in for a treat!
Classic Red Currant Jelly with Pectin
Never settle for store-bought jelly again. Nail this classic red currant jelly with pectin for a vibrant, homemade spread that’s bursting with tart-sweet flavor. It’s easier than you think and tastes like pure summer in a jar.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the fruit base:
– 4 cups fresh red currants, stems removed
– 1/2 cup water
For the jelly:
– 4 cups granulated sugar
– 1 pouch (1.75 oz) liquid pectin
Instructions
1. Rinse 4 cups of fresh red currants thoroughly under cold running water in a colander.
2. Remove all stems from the currants using your fingers, discarding any bruised or damaged berries.
3. Combine the cleaned currants and 1/2 cup water in a large, heavy-bottomed saucepan.
4. Crush the currants gently with a potato masher to release some juice.
5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
6. Reduce heat to medium and simmer for 10 minutes, mashing the fruit occasionally until soft and pulpy.
7. Strain the cooked fruit through a fine-mesh sieve or cheesecloth-lined colander into a large bowl, pressing gently with a spoon to extract juice; discard solids.
8. Measure exactly 3 1/2 cups of the strained juice into the cleaned saucepan.
9. Stir in 4 cups of granulated sugar until fully dissolved.
10. Bring the juice-sugar mixture to a full, rolling boil over high heat that cannot be stirred down.
11. Stir in 1 pouch (1.75 oz) of liquid pectin immediately.
12. Return to a full, rolling boil and cook exactly for 1 minute, stirring constantly.
13. Remove from heat and skim off any foam from the surface with a spoon.
14. Quickly ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace.
15. Wipe jar rims clean with a damp cloth and seal with sterilized lids and bands.
16. Process jars in a boiling water bath for 10 minutes to seal, then remove and let cool completely on a towel.
17. Check seals after 24 hours; lids should not flex when pressed.
Savor the glossy, jewel-toned result with its perfect gel set. Spread it on toast, swirl into yogurt, or glaze roasted meats for a sweet-tart kick that elevates everything it touches. This jelly keeps its vibrant flavor for months, making it a pantry staple you’ll reach for again and again.
Spiced Red Currant Jelly with Cinnamon
Perfectly tart red currants transform into a spiced jelly that’s pure holiday magic. Grab your jars—this vibrant spread is about to become your new breakfast obsession.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the jelly:
- 4 cups fresh red currants, stems removed
- 2 cups granulated sugar
- 1 cup water
- 2 cinnamon sticks
- 1 tablespoon lemon juice
- For canning (optional):
- 3 sterilized 8-ounce jars with lids
Instructions
- Combine 4 cups red currants, 2 cups sugar, 1 cup water, and 2 cinnamon sticks in a large saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
- Once boiling, reduce the heat to medium and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
- After 20 minutes, remove the saucepan from the heat and discard the cinnamon sticks using tongs.
- Stir in 1 tablespoon lemon juice to brighten the flavor and help with setting.
- Pour the hot jelly through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid—avoid pressing too hard to keep the jelly clear.
- Return the strained liquid to the cleaned saucepan and bring it back to a boil over medium-high heat.
- Boil the liquid for 5 minutes exactly, skimming off any foam that rises to the surface with a spoon.
- To test for doneness, place a small spoonful of jelly on a chilled plate and tilt it; if it wrinkles slightly after 1 minute, it’s ready.
- Immediately ladle the hot jelly into 3 sterilized 8-ounce jars, leaving ¼ inch of headspace at the top.
- Wipe the jar rims clean with a damp cloth and seal tightly with lids.
- Process the jars in a boiling water bath for 10 minutes if canning for long-term storage, then let cool completely at room temperature.
Makes a glossy, firm jelly with a vibrant red hue and a warm cinnamon aroma. Spread it on toast, swirl it into yogurt, or use it as a glaze for roasted meats—its sweet-tart kick elevates everything it touches.
Red Currant and Mint Jelly
Outshine every holiday spread with this vibrant, tangy-sweet jelly. Grab fresh red currants and mint for a flavor explosion that pairs with everything from roasted meats to morning toast. It’s the homemade condiment your table has been missing.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly:
– 4 cups fresh red currants, stems removed
– 1 cup granulated sugar
– 1/2 cup water
– 2 tbsp fresh lemon juice
For the mint infusion:
– 1/2 cup fresh mint leaves, packed
– 1/4 cup boiling water
Instructions
1. Rinse 4 cups of fresh red currants thoroughly under cold water and remove all stems.
2. Combine the currants, 1 cup granulated sugar, 1/2 cup water, and 2 tbsp fresh lemon juice in a large saucepan.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
4. Reduce heat to medium-low and simmer for 20 minutes, mashing the currants with a spoon to release their juices.
5. While simmering, place 1/2 cup packed fresh mint leaves in a heatproof bowl and pour 1/4 cup boiling water over them to steep for 10 minutes.
6. Strain the mint infusion through a fine-mesh sieve, pressing on the leaves to extract all liquid, and discard the leaves.
7. After 20 minutes, remove the saucepan from heat and strain the currant mixture through a cheesecloth-lined sieve into a clean bowl, pressing gently to extract juice while leaving solids behind.
8. Return the strained juice to the saucepan and stir in the mint infusion.
9. Bring the mixture back to a boil over medium-high heat and cook for 5 minutes until it slightly thickens.
10. Pour the hot jelly into sterilized jars, leaving 1/4-inch headspace, and seal immediately.
Vibrant and glossy, this jelly sets with a perfect wobble that melts on the tongue. Its bright acidity cuts through rich dishes, while the mint adds a refreshing finish. Try it dolloped over goat cheese crostini or swirled into yogurt for an instant upgrade.
Red Currant and Ginger Jelly
Ditch the store-bought jams—this Red Currant and Ginger Jelly is your new holiday obsession. It’s tart, spicy, and ridiculously easy to make. Spread it on toast, swirl it into yogurt, or gift it in jars.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the jelly:
– 4 cups fresh red currants, stems removed
– 2 cups granulated sugar
– 1/4 cup fresh ginger, finely grated
– 2 tbsp lemon juice
– 1 packet (1.75 oz) powdered pectin
For sterilizing jars (optional for storage):
– 4 (8-oz) glass jars with lids
– Boiling water
Instructions
1. Combine red currants, sugar, grated ginger, and lemon juice in a large, heavy-bottomed pot.
2. Mash the currants lightly with a potato masher to release juices—don’t overdo it; you want some texture.
3. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar completely.
4. Sprinkle in the powdered pectin while stirring vigorously to prevent clumping.
5. Boil the mixture hard for exactly 1 minute, then immediately remove the pot from the heat. *Tip: Use a timer—over-boiling can break down pectin and ruin the set.*
6. Skim off any foam from the surface with a spoon for a clearer jelly.
7. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top. *Tip: Sterilize jars by boiling them in water for 10 minutes, then air-dry upside down on a clean towel.*
8. Seal the jars tightly and let them cool to room temperature for 2 hours.
9. Refrigerate the jars for at least 4 hours, or until the jelly sets firmly when nudged. *Tip: If it doesn’t set, reheat with a bit more pectin—it’s forgiving!*
Perfectly glossy and packed with zing, this jelly firms up with a gentle wobble and a vibrant red hue. Pair it with sharp cheeses on a charcuterie board, or warm it slightly to drizzle over vanilla ice cream for a festive twist.
Red Currant and Orange Zest Jelly
Craft a vibrant, jewel-toned jelly that bursts with tart red currants and bright orange zest. This shimmering spread transforms toast, cheese boards, or even roasted meats. It’s a festive, make-ahead gem perfect for gifting or your holiday table.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Fruit Base:
– 4 cups fresh red currants, stems removed
– 1 cup fresh orange juice (from about 2 large oranges)
– Zest of 1 large orange
For Cooking & Setting:
– 3 cups granulated sugar
– 1 (3-ounce) pouch liquid pectin
– 1 tablespoon unsalted butter
Instructions
1. Rinse the 4 cups of red currants thoroughly under cold water in a colander. Pat them completely dry with paper towels.
2. Combine the dried currants, 1 cup of orange juice, and the zest of 1 orange in a large, heavy-bottomed pot (like a Dutch oven).
3. Use a potato masher to gently crush the currants in the pot, releasing their juices. Tip: A few whole berries are fine—they’ll break down while cooking.
4. Stir in the 3 cups of granulated sugar until it’s fully dissolved into the fruit mixture.
5. Place the pot over medium-high heat. Bring the mixture to a full, rolling boil that cannot be stirred down, stirring constantly with a wooden spoon.
6. Once boiling vigorously, add the entire 3-ounce pouch of liquid pectin. Stir vigorously to incorporate.
7. Return the mixture to a full, rolling boil and let it boil exactly for 1 minute, stirring continuously. Set a timer.
8. Remove the pot from the heat. Immediately skim off any foam from the surface with a spoon.
9. Stir in the 1 tablespoon of unsalted butter until melted. Tip: The butter helps minimize foam for a clearer jelly.
10. Let the hot jelly mixture rest off the heat for 5 minutes, stirring occasionally to prevent a skin from forming.
11. While the jelly rests, sterilize four 8-ounce canning jars and lids by submerging them in boiling water for 10 minutes. Carefully remove with jar lifters.
12. Carefully ladle the hot jelly into the warm, sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp paper towel.
13. Place the sterilized lids on the jars and screw on the bands until fingertip-tight. Tip: Do not overtighten, as air needs to escape during processing.
14. Process the sealed jars in a boiling water bath for 10 minutes to ensure a safe seal. Start timing once the water returns to a full boil.
15. After processing, turn off the heat. Let the jars sit in the hot water for 5 minutes, then remove them to a towel-lined counter.
16. Let the jars cool undisturbed for 12-24 hours. You should hear a “pop” as each lid seals.
Vibrant and glossy, this jelly sets with a perfect, tender wobble. The flavor is a brilliant balance of the currants’ sharp tang and the orange’s sunny, aromatic zest. Slather it on warm biscuits, pair it with sharp cheddar on a cracker, or glaze a holiday ham for a stunning, sweet-tart finish.
Red Currant and Vanilla Bean Jelly
Kick off your holiday season with this vibrant, jewel-toned jelly that’s bursting with tart red currants and aromatic vanilla. It’s the perfect homemade gift or festive breakfast spread—and way easier than you think. Grab your jars and let’s make magic happen.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly:
– 4 cups fresh red currants, stems removed
– 3 cups granulated sugar
– 1 vanilla bean, split lengthwise
– 1/4 cup fresh lemon juice
– 1 (3 oz) pouch liquid pectin
For processing:
– 4 (8 oz) canning jars with lids
– Large pot of boiling water (for sterilizing)
Instructions
1. Sterilize 4 (8 oz) canning jars and lids by submerging them in a large pot of boiling water for 10 minutes. Remove with tongs and let air-dry on a clean towel.
2. Combine 4 cups red currants, 3 cups sugar, and 1/4 cup lemon juice in a large, heavy-bottomed saucepan.
3. Scrape the seeds from 1 split vanilla bean into the saucepan, then add the pod.
4. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar dissolves completely—about 5 minutes.
5. Bring the mixture to a full, rolling boil that cannot be stirred down. Boil for exactly 1 minute.
6. Remove the saucepan from heat and immediately stir in 1 pouch liquid pectin until fully incorporated.
7. Skim off any foam from the surface with a spoon for a clearer jelly.
8. Carefully ladle the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
10. Place the lids on the jars and screw on the bands until fingertip-tight.
11. Process the jars in a boiling water bath for 10 minutes to seal.
12. Remove the jars with canning tongs and let them cool completely on a towel-lined counter for 12 hours.
Now you’ve got a glossy, ruby-red jelly with a perfect wobble. Notice how the vanilla bean flecks shimmer against the tart currant base—it’s pure elegance in a jar. Spread it on warm biscuits, swirl it into yogurt, or gift it in a festive basket with a handwritten tag.
Red Currant and Rosemary Jelly
Ready to elevate your charcuterie board? This vibrant Red Currant and Rosemary Jelly brings sweet-tart pop and earthy aroma to any spread. Grab your jars—it’s time to preserve summer in a spoonful.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Jelly Base
– 4 cups fresh red currants, stems removed
– 1 cup water
– 3 cups granulated sugar
For Flavoring and Setting
– 3 sprigs fresh rosemary
– 1 pouch (3 oz) liquid pectin
– 2 tablespoons lemon juice
Instructions
1. Combine 4 cups red currants and 1 cup water in a large saucepan. Crush the berries with a potato masher to release juices.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the fruit is soft and broken down.
3. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean pot, pressing gently to extract all liquid—discard the solids. Tip: Don’t press too hard, or the jelly may turn cloudy.
4. Add 3 cups sugar and 3 rosemary sprigs to the strained liquid. Heat over medium heat, stirring constantly, until the sugar fully dissolves.
5. Increase heat to high and bring to a rolling boil that cannot be stirred down. Boil for exactly 1 minute.
6. Remove from heat. Stir in 1 pouch liquid pectin and 2 tablespoons lemon juice immediately. Tip: Work quickly here to activate the pectin properly.
7. Skim off any foam from the surface with a spoon. Let the jelly rest for 1 minute to allow bubbles to settle.
8. Carefully pour the hot jelly into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean with a damp cloth.
9. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure a safe seal. Tip: Use a jar lifter to avoid burns when removing them from the water.
10. Remove the jars and let them cool completely at room temperature for 12 hours. Check that the lids have sealed by pressing the center—it should not pop back.
Delight in the glossy, jewel-toned result with a perfect wobble. Its bright acidity cuts through rich cheeses, while the rosemary adds a subtle piney note. Try it glazed over roasted chicken or stirred into yogurt for a tangy twist.
Red Currant and Apple Jelly
Grab your jars—this vibrant jelly is about to become your pantry superstar. It’s tart, sweet, and spreads like a dream. Perfect for gifting or glazing your holiday ham.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the fruit base:
– 4 cups fresh red currants, stems removed
– 3 large Granny Smith apples, peeled, cored, and chopped
– 1 cup water
For cooking and setting:
– 4 cups granulated sugar
– 1 pouch (3 oz) liquid pectin
– 1 tbsp fresh lemon juice
Instructions
1. Combine red currants, chopped apples, and 1 cup water in a large, heavy-bottomed pot.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the fruit is completely soft and broken down.
3. Strain the cooked fruit through a fine-mesh sieve or cheesecloth into a clean pot, pressing gently with a spoon to extract all the juice—discard the solids.
4. Measure exactly 4 cups of the strained juice into the pot; if short, add a little water to reach 4 cups.
5. Stir in 4 cups granulated sugar and 1 tbsp fresh lemon juice until fully dissolved.
6. Bring the mixture to a full, rolling boil over high heat that cannot be stirred down.
7. Immediately stir in 1 pouch liquid pectin and return to a full boil for exactly 1 minute, stirring constantly.
8. Remove the pot from heat and skim off any foam from the surface with a spoon.
9. Quickly ladle the hot jelly into sterilized 8-oz jars, leaving 1/4-inch headspace at the top.
10. Wipe the jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for storage, or let cool to room temperature for immediate use.
Radiant and jewel-toned, this jelly sets with a firm, glossy wobble. Its bright tartness from the currants balances the apple’s subtle sweetness beautifully. Slather it on buttered toast, swirl into yogurt, or use it as a glaze for roasted meats—it adds a pop of flavor to everything it touches.
Red Currant and Raspberry Jelly
Perfect your pantry with this vibrant jewel-toned jelly. Pack a punch of tart-sweet flavor that transforms toast, cheese boards, and cocktails instantly.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the fruit base:
- 2 cups fresh red currants, stems removed
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1/4 cup water
- For setting and finishing:
- 1 (1.75 oz) package powdered fruit pectin
- 1 tbsp fresh lemon juice
Instructions
- Combine 2 cups red currants, 2 cups raspberries, 1 cup sugar, and 1/4 cup water in a large, heavy-bottomed saucepan.
- Mash the fruit mixture thoroughly with a potato masher until juices release and berries break down.
- Place the saucepan over medium-high heat and bring the mixture to a rapid boil, stirring constantly with a wooden spoon.
- Boil the fruit mixture for exactly 5 minutes to fully extract pectin and deepen the color.
- Remove the saucepan from heat and carefully strain the hot liquid through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to extract all juice while leaving seeds and pulp behind. Tip: Do not force pulp through the sieve, as it will cloud your jelly.
- Return the strained juice to the cleaned saucepan and whisk in 1 package of powdered fruit pectin until fully dissolved.
- Bring the juice-pectin mixture back to a full, rolling boil over high heat that cannot be stirred down.
- Immediately stir in 1 tablespoon of fresh lemon juice and boil hard for exactly 1 minute, setting a timer. Tip: The lemon juice brightens flavor and helps ensure a firm set.
- Remove from heat and skim off any foam from the surface with a spoon for a crystal-clear finish.
- Quickly pour the hot jelly into four sterilized 8-ounce canning jars, leaving 1/4 inch of headspace at the top.
- Wipe the jar rims clean with a damp cloth, place sterilized lids on top, and screw on bands until fingertip-tight.
- Process the sealed jars in a boiling water bath canner for 10 minutes to ensure a safe, shelf-stable seal. Tip: Start timing once the water returns to a full boil.
- Remove jars from the canner and let them cool undisturbed on a towel for 12-24 hours until fully set.
Glisten with a glossy, firm set that quivers perfectly on a spoon. Its bold, tangy-sweet flavor cuts through rich cheeses or buttered biscuits brilliantly. Swirl a spoonful into sparkling water or glaze a holiday ham for an unexpected pop of color and taste.
Red Currant and Champagne Jelly
Craft a shimmering, sophisticated dessert that sparkles like a holiday party. This red currant and champagne jelly brings tart berries and bubbly effervescence into a stunning, wobbly treat. It’s the showstopper your festive table needs.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
For the jelly:
– 2 cups fresh red currants
– 1 cup granulated sugar
– 1 cup champagne or dry sparkling wine
– 3 packets (0.25 oz each) unflavored powdered gelatin
– ¼ cup cold water
For serving (optional):
– Whipped cream
– Fresh mint leaves
Instructions
1. Rinse 2 cups fresh red currants under cold water and pat them completely dry with a paper towel. Tip: Drying the berries prevents extra water from diluting your jelly.
2. Combine the red currants and 1 cup granulated sugar in a medium saucepan over medium heat.
3. Cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes until the sugar dissolves and the berries release their juices and soften.
4. Remove the saucepan from the heat and carefully pour the cooked berry mixture through a fine-mesh sieve set over a large bowl, using the back of a spoon to press all the liquid through. Discard the solids.
5. Sprinkle 3 packets of unflavored powdered gelatin evenly over ¼ cup cold water in a small bowl. Let it sit for 5 minutes to bloom—it will look thick and spongy.
6. Heat the strained red currant liquid in a clean saucepan over low heat until it is just warm to the touch, about 100°F.
7. Add the bloomed gelatin to the warm liquid and whisk vigorously for 1 full minute until the gelatin is completely dissolved and no granules remain. Tip: Do not let the mixture boil, as high heat can break down the gelatin.
8. Stir in 1 cup champagne until fully incorporated.
9. Pour the jelly mixture into a 4-cup mold or six individual ½-cup ramekins.
10. Refrigerate the jelly, uncovered, for at least 6 hours or overnight until it is completely set and firm. Tip: For a clean unmolding, briefly dip the mold in warm water and invert it onto a plate.
11. Serve the jelly directly from the ramekins or unmolded onto plates. Garnish with whipped cream and fresh mint leaves if desired.
Glistening with a jewel-like ruby hue, this jelly delivers a perfect balance of tart currant punch and delicate champagne fizz. Its quivering, elegant texture makes it a festive centerpiece—try serving it in coupe glasses with a dollop of cream for a truly celebratory presentation.
Red Currant and Lemon Thyme Jelly
Unlock the taste of summer with this vibrant Red Currant and Lemon Thyme Jelly. It’s the perfect sweet-tart spread that elevates everything from morning toast to a fancy cheese board. Get ready to jar up some sunshine.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly base:
– 4 cups fresh red currants, stems removed
– 1 cup water
– 3 cups granulated sugar
For flavoring and setting:
– 1/4 cup fresh lemon juice
– 3 tablespoons fresh lemon thyme leaves, finely chopped
– 1 (3 oz) pouch liquid pectin
Instructions
1. Rinse the 4 cups of red currants thoroughly under cold water and drain them in a colander.
2. Combine the rinsed currants and 1 cup of water in a large, heavy-bottomed pot.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 10 minutes, using a potato masher to crush the berries and release their juice.
4. Strain the cooked berry mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing gently to extract all the liquid; discard the solids. Tip: For a crystal-clear jelly, avoid pressing too hard.
5. Pour the strained juice back into the cleaned pot.
6. Stir in the 3 cups of granulated sugar and 1/4 cup of fresh lemon juice.
7. Heat the mixture over medium-high heat, stirring constantly until the sugar fully dissolves.
8. Bring the mixture to a full, rolling boil that cannot be stirred down.
9. Immediately stir in the 1 (3 oz) pouch of liquid pectin and the 3 tablespoons of finely chopped lemon thyme leaves.
10. Return the mixture to a full, rolling boil and boil exactly for 1 minute, stirring constantly. Tip: Use a timer for accuracy, as over-boiling can break down the pectin.
11. Remove the pot from the heat and skim off any foam from the surface with a spoon.
12. Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch of headspace.
13. Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip-tight. Tip: Process the jars in a boiling water bath for 10 minutes to seal them for pantry storage.
14. Let the jars cool completely at room temperature for 12-24 hours; the lids should pop and become concave, indicating a proper seal.
Vivid and glossy, this jelly sets with a beautiful, soft quiver. The bright acidity of the currants and lemon is perfectly balanced by the herbal, citrusy whisper of thyme. Slather it on a warm biscuit, swirl it into yogurt, or pair it with sharp cheddar for an unforgettable bite.
Red Currant and Honey Jelly
Ditch the store-bought spreads—this vibrant Red Currant and Honey Jelly is your new pantry superstar. Grab fresh currants and let’s make magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the jelly base: 2 cups fresh red currants, 1 cup granulated sugar, 1/4 cup honey, 1/4 cup water
- For setting: 1 packet (1.75 oz) powdered pectin
Instructions
- Rinse 2 cups fresh red currants under cold water and remove any stems.
- Combine the currants, 1 cup granulated sugar, 1/4 cup honey, and 1/4 cup water in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely—about 5 minutes.
- Increase the heat to medium-high and bring to a rolling boil, where bubbles cover the entire surface.
- Boil for 10 minutes, stirring occasionally to prevent sticking. Tip: Use a wide saucepan for faster evaporation and a thicker set.
- Remove from heat and skim off any foam with a spoon for a clearer jelly.
- Stir in 1 packet powdered pectin until fully dissolved—about 1 minute. Tip: Add pectin off the heat to avoid clumping.
- Pour the hot jelly into sterilized jars, leaving 1/4-inch headspace at the top.
- Seal the jars and let cool to room temperature for 2 hours. Tip: For a firmer set, refrigerate jars overnight before serving.
- Store sealed jars in the refrigerator for up to 3 weeks.
Glossy and jewel-toned, this jelly bursts with tangy-sweet flavor that’s perfect on toast or swirled into yogurt. Try it as a glaze for roasted meats or layer it in a cheesecake for a festive twist.
Red Currant and Lavender Jelly
Brace for a flavor explosion that’ll make your taste buds do a happy dance. This Red Currant and Lavender Jelly is a sweet-tart dream with a floral whisper—perfect for elevating your morning toast or glazing a holiday roast. It’s surprisingly simple to whip up, so let’s get jamming.
Serving: 4 small jars | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly base:
– 4 cups fresh red currants, stems removed
– 1 1/2 cups granulated sugar
– 1/4 cup water
For the flavor infusion:
– 2 tbsp dried culinary lavender
– 1 tbsp fresh lemon juice
Instructions
1. Rinse the 4 cups of red currants under cold water in a colander and pat them dry with a clean towel.
2. Combine the red currants, 1 1/2 cups of granulated sugar, and 1/4 cup of water in a large, heavy-bottomed saucepan.
3. Place the saucepan over medium heat and stir constantly with a wooden spoon until the sugar dissolves completely, about 3–5 minutes.
4. Increase the heat to medium-high and bring the mixture to a rolling boil, where bubbles cover the entire surface.
5. Add the 2 tbsp of dried culinary lavender directly to the boiling mixture, stirring gently to incorporate.
6. Reduce the heat to low and let the mixture simmer uncovered for 15 minutes, stirring occasionally to prevent sticking. (Tip: Use a candy thermometer to check the temperature—it should reach 220°F for proper gel set.)
7. Remove the saucepan from the heat and skim off any foam from the top with a slotted spoon.
8. Stir in the 1 tbsp of fresh lemon juice until fully blended. (Tip: The lemon juice brightens the flavor and helps with preservation.)
9. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to extract all the liquid while leaving solids behind.
10. Discard the solids from the sieve and pour the strained liquid into sterilized jars, leaving 1/4 inch of headspace at the top.
11. Seal the jars tightly and let them cool to room temperature on a wire rack for 1 hour. (Tip: For longer storage, process the sealed jars in a boiling water bath for 10 minutes.)
12. Refrigerate the jars for at least 4 hours, or until the jelly sets firmly.
Now, savor that glossy, jewel-toned jelly with a texture that’s smooth and spreadable—not too firm, not too runny. Its flavor bursts with tangy red currant notes, softened by a subtle lavender aroma that’s floral without being overpowering. Try it dolloped over goat cheese crostini or swirled into yogurt for a fancy breakfast twist.
Red Currant and Star Anise Jelly
Let’s ditch the boring jams and make a jelly that’s pure holiday magic. This red currant and star anise jelly is a tart, spiced spread that glows like a ruby and tastes like winter in a jar. It’s your new go-to for cheese boards, morning toast, or glazing a holiday ham.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly:
– 4 cups fresh red currants
– 2 cups granulated sugar
– 1 cup water
– 4 whole star anise pods
– 1 tablespoon lemon juice
For testing and sealing:
– 1 small plate (chilled in freezer)
– 4 sterilized 8-ounce canning jars with lids
Instructions
1. Rinse 4 cups of fresh red currants under cold water and drain them in a colander.
2. Combine the currants, 2 cups granulated sugar, 1 cup water, and 4 whole star anise pods in a large, heavy-bottomed pot.
3. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar.
4. Reduce the heat to medium and simmer the mixture for 20 minutes, stirring every 5 minutes to prevent sticking—the currants will break down and release their juices.
5. Remove the pot from the heat and discard the star anise pods using a slotted spoon.
6. Pour the mixture through a fine-mesh sieve set over a bowl, pressing gently with the back of a spoon to extract all the liquid; discard the solids.
7. Stir 1 tablespoon of lemon juice into the strained liquid in the bowl.
8. Return the liquid to the cleaned pot and bring it to a boil over high heat.
9. Boil the liquid for 5 minutes without stirring to reach the gel stage.
10. Test for doneness by dropping a small spoonful onto the chilled plate; wait 30 seconds, then push it with your finger—if it wrinkles, it’s ready. If not, boil for 1 more minute and retest.
11. Skim off any foam from the surface with a spoon for a clearer jelly.
12. Carefully ladle the hot jelly into 4 sterilized 8-ounce canning jars, leaving 1/4 inch of headspace at the top.
13. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
14. Place the lids on the jars and screw on the bands until fingertip-tight.
15. Process the jars in a boiling water bath for 10 minutes to seal them, then remove and let cool completely on a towel.
Set this jelly boasts a firm, quivering texture that’s packed with bright tartness from the currants, balanced by the warm, licorice-like spice of star anise. Spread it on a sharp cheddar for a sweet-savory bite, or warm it slightly to drizzle over vanilla ice cream for an instant dessert upgrade.
Red Currant and Basil Jelly
Craving a holiday spread that’s both tart and herbaceous? This vibrant red currant and basil jelly is your answer. It’s a sweet-tart preserve with a fresh, peppery kick that’s perfect for gifting or glazing.
Serving: 4 half-pint jars | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly base:
– 4 cups fresh red currants, stems removed
– 1 cup water
– 3 cups granulated sugar
For the basil infusion:
– 1 cup packed fresh basil leaves
– 2 tablespoons lemon juice
For canning:
– 4 half-pint canning jars with lids and bands
Instructions
1. Rinse the red currants thoroughly under cold water in a colander and drain.
2. Combine the red currants and 1 cup of water in a large, heavy-bottomed pot.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, mashing the currants occasionally with a potato masher to release their juice.
4. Strain the cooked fruit through a fine-mesh sieve or cheesecloth-lined colander into a clean bowl, pressing gently to extract all the liquid; discard the solids. You should have about 3 cups of juice.
5. Return the strained juice to the cleaned pot and stir in the 3 cups of granulated sugar.
6. Heat the mixture over medium-high heat, stirring constantly until the sugar fully dissolves.
7. Add the 1 cup of packed fresh basil leaves to the pot and bring the mixture to a full, rolling boil that cannot be stirred down.
8. Boil the jelly for 10 minutes, stirring occasionally to prevent sticking. Tip: Use a candy thermometer and boil until it reaches 220°F for a perfect set.
9. Remove the pot from the heat and skim off any foam from the surface with a spoon.
10. Stir in the 2 tablespoons of lemon juice, which helps brighten the flavor and aids in setting.
11. Carefully remove and discard the basil leaves from the hot jelly using tongs or a slotted spoon.
12. While the jelly cooks, sterilize the 4 half-pint jars and lids by submerging them in boiling water for 10 minutes, then keep them hot until ready to fill. Tip: Always use hot jars to prevent cracking when adding the hot jelly.
13. Ladle the hot jelly into the prepared, hot jars, leaving 1/4 inch of headspace at the top.
14. Wipe the jar rims clean with a damp cloth to ensure a proper seal, then place the lids on top and screw on the bands fingertip-tight.
15. Process the filled jars in a boiling water bath for 10 minutes to seal them. Tip: Start timing once the water returns to a full boil after adding the jars.
16. Remove the jars from the water bath and let them cool completely on a towel-lined counter for 12-24 hours; check that the lids are sealed by pressing the center—it should not pop back.
Luxuriously glossy and jewel-toned, this jelly firms up with a tender, spreadable texture. Its bold, tangy currant flavor is beautifully balanced by the subtle, aromatic basil. Serve it alongside a cheese board, slather it on morning toast, or use it as a glaze for roasted meats to add a festive, gourmet touch.
Red Currant and Cardamom Jelly
Unwrap a jar of pure holiday magic. This vibrant jelly blends tart red currants with warm cardamom for a spread that’s equal parts festive and sophisticated. Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the jelly:
– 4 cups fresh red currants, stems removed
– 3 cups granulated sugar
– 1/4 cup lemon juice
– 1 tbsp whole cardamom pods, lightly crushed
– 1 pouch (3 oz) liquid pectin
Instructions
1. Combine the red currants, sugar, lemon juice, and cardamom pods in a large, heavy-bottomed pot.
2. Crush the currants gently with a potato masher to release some juice.
3. Place the pot over medium-high heat and stir constantly until the sugar completely dissolves.
4. Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down.
5. Stir in the liquid pectin immediately.
6. Return the mixture to a full, rolling boil and cook for exactly 1 minute, stirring constantly. (Tip: Use a timer for accuracy, as over-boiling can break down the pectin.)
7. Remove the pot from the heat and skim off any foam from the surface with a spoon.
8. Let the mixture stand for 5 minutes, stirring occasionally to distribute the cardamom flavor evenly. (Tip: This resting period helps prevent the fruit from floating in the finished jelly.)
9. Discard the cardamom pods using a slotted spoon.
10. Ladle the hot jelly into three clean, sterilized 1-cup canning jars, leaving 1/4 inch of headspace.
11. Wipe the jar rims with a damp cloth to ensure a clean seal.
12. Place the lids and bands on the jars and process in a boiling water bath for 10 minutes to seal. (Tip: Always check that jars seal by ensuring the lid center does not flex when pressed.)
13. Remove the jars from the water bath and let them cool completely on a towel for 12-24 hours.
Radiant and jewel-toned, this jelly sets with a beautifully clear, tender wobble. The flavor is a bright, tart burst of currant perfectly balanced by the aromatic, citrusy warmth of cardamom. Slather it on warm biscuits, swirl it into yogurt, or use it as a stunning glaze for a holiday ham.
Red Currant and Black Pepper Jelly
Unlock a holiday flavor bomb with this unexpected jelly. Tart red currants meet spicy black pepper for a condiment that elevates everything from cheese boards to roasted meats. It’s the jarred secret your festive table needs.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Jelly Base:
– 4 cups fresh red currants, stems removed
– 2 cups granulated sugar
– 1 cup water
For Flavor & Setting:
– 2 tablespoons freshly cracked black pepper
– 1 pouch (3 oz) liquid pectin
– 2 tablespoons lemon juice
Instructions
1. Combine 4 cups red currants, 2 cups sugar, and 1 cup water in a large, heavy-bottomed pot.
2. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to dissolve the sugar completely.
3. Reduce the heat to medium and simmer the mixture for 15 minutes, using a potato masher to crush the currants and release their juices.
4. Strain the hot liquid through a fine-mesh sieve into a clean pot, pressing firmly on the solids with the back of a spoon to extract all the juice; discard the pulp and seeds.
5. Stir 2 tablespoons freshly cracked black pepper and 2 tablespoons lemon juice into the strained liquid in the pot.
6. Return the pot to medium-high heat and bring the mixture back to a full, hard boil that cannot be stirred down.
7. Immediately stir in 1 pouch (3 oz) of liquid pectin and maintain the hard boil for exactly 1 minute, stirring constantly.
8. Remove the pot from the heat and skim off any foam from the surface with a spoon.
9. Carefully ladle the hot jelly into four sterilized 8-ounce canning jars, leaving 1/4 inch of headspace at the top.
10. Wipe the jar rims clean, place the sterilized lids on top, and screw on the bands until fingertip-tight.
11. Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove them and let them cool completely on a towel.
But this jelly sets into a beautifully clear, ruby-red gel with a vibrant sheen. The initial sweet-tart pop of currant gives way to a warm, lingering pepper heat that makes it incredibly versatile. Slather it on a grilled brie sandwich, use it as a glaze for holiday ham, or simply spoon it over vanilla ice cream for a surprisingly sophisticated dessert.
Red Currant and Elderflower Jelly
Ready to make a jelly that’s pure sunshine? Red currants and elderflower team up for a vibrant, floral spread. Whip it up in under an hour—your toast will thank you.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the fruit base: 4 cups fresh red currants, 1 cup granulated sugar, 1/4 cup water
– For flavoring: 1/4 cup elderflower cordial, 2 tbsp lemon juice
– For setting: 1 packet (1.75 oz) powdered fruit pectin
Instructions
1. Rinse 4 cups of red currants under cold water and remove any stems.
2. Combine the currants, 1 cup of sugar, and 1/4 cup water in a large saucepan.
3. Heat the mixture over medium-high heat, stirring constantly until the sugar dissolves completely.
4. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes, mashing the currants with a spoon to release juices.
5. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract liquid; discard the solids.
6. Return the strained liquid to the saucepan and stir in 1/4 cup elderflower cordial and 2 tbsp lemon juice.
7. Sprinkle 1 packet of powdered fruit pectin evenly over the liquid and whisk vigorously to prevent clumping.
8. Bring the mixture to a full rolling boil over high heat, stirring constantly.
9. Boil for exactly 1 minute, then remove from heat immediately to avoid overcooking.
10. Skim off any foam from the surface with a spoon for a clearer jelly.
11. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top.
12. Seal the jars tightly and let them cool to room temperature for 2 hours.
13. Refrigerate the jars overnight until the jelly sets firmly.
Light and shimmering, this jelly bursts with tart currants and sweet elderflower. Spread it on scones or swirl into yogurt for a floral kick—it’s a jar of summer magic.
Summary
Kickstart your kitchen creativity with these 18 sweet and tangy red currant jelly recipes! From classic jellies to innovative sauces, this roundup offers something for every home cook. We hope you find a new favorite to try. Don’t forget to leave a comment telling us which recipe you loved most, and please share this article on Pinterest to spread the joy of cooking!
