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Red currant jelly


  • 700 g red currants (fresh or frozen)
  • 700 g sugar


  • Rinse the berries. Remove the stalks, if still attached.
  • Place the berries in a pot. Make sure the pot is big enough because the berry mixture will rise during cooking.
  • Heat the berries on high heat for 8-10 minutes until juice has been released.
  • Strain the juice through a fine strainer and return the juice to the pot.
  • Add sugar and simmer the mixture on medoum heat until it thickens, around 10 to 15 minutes.
  • Remove the foam, if it has formed on the top. Pour while still hot in sterilised jars. Screw on lids, cool the jelly and store in a cool place.