Redcurrant Jelly
Preparation time
Cooking time
Total time
This is a quick redcurrant jelly recipe, bright and fruity. Great served later in the year with roast meats or to make Cumberland Sauce. Small punnets of redcurrants in the shops can be expensive so PYO for the best deal.
Recipe type: Preserving
Cuisine: British
Serves: 1 treasured jar
  • 450g/1lb redcurrants
  • 450g/1ib granulated sugar
  1. Set up the jelly bag, stand and bowl so you are all ready to go.
  2. De-string the redcurrants from their little stalks.
  3. Add them and the sugar to the saucepan or cast iron casserole dish.
  4. Stir to dissolve the sugar and bring to the boil.
  5. Boil for 7 minutes, turn off and carefully skim off the scum.
  6. Ladle the mixture into the jelly bag and leave for a few hours till it strains through.
  7. Pot as soon as possible into sterilised jars
For all jams, jellies and other preserves you need sterilised jam jars and lids. Either put them through the dishwasher or clean in hot soapy water, rinse and dry. Then put them on a tray in the oven at 180C/350F/Gas 4 for 10 minutes. Pot up while still warm and cover the preserve with a waxed disc.
Cooking time includes straining.
Recipe by Edinburgh Foody at