On Line Cookbook

Red Current Jelly

Recipe Information

Serves/Makes:10 Pints

  • 8 lbs (3.6 kg). red currants (or a mixture of red and white)
  • 5 cups (1175 ml) water
  • 6 lbs (2.7 kg). sugar, approx.
  • Wash the red currants and put in the preserving pan with the water.
  • Put the pan over a low heat, simmering for about 45 minutes, until the currants are tender and can be mashed.
  • Scald a jelly bag, and drain the juice through without squeezing the bag; this is best done overnight.
  • Measure juice into the preserving pan and put over a low heat.
  • Add 2 cups (475 ml) of sugar to each 2 and 1/2 cup (125 ml) juice, and allow the sugar to dissolve completely over a low heat, stirring from time to time.
  • Bring the pan to a rolling boil for about 10 minutes.
  • Test for jellying, or use the candy theermometer to 220 degrees (100 C.).
  • Pour into hot, sterilized canning jars, leaving 1/4 inch head space.
  • Wipe jar rims and adjust lids.
  • Process 5 minutes in a boiling water bath.
The process time given is for processing at altitudes of 0 - 1,000 feet. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Please note: For food safety, USDA no longer recommends the use of parafin for sealing.