A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.

Advertisement

Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.

    Advertisement
  • Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.

  • Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

Nutrition Facts

100.8 calories; 0.4 g protein; 25.9 g carbohydrates; 0 mg cholesterol; 0.6 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2009
I use roughly the same recipe but sometimes when I have an abundance of currants I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when picking the currants take stem and all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway the stems can be strained then:-) All tips provided by a 94 year old friend who gave me her currant bushes. Read More
(198)
26 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2009
I use roughly the same recipe but sometimes when I have an abundance of currants I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when picking the currants take stem and all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway the stems can be strained then:-) All tips provided by a 94 year old friend who gave me her currant bushes. Read More
(198)
Rating: 5 stars
06/25/2009
I use roughly the same recipe but sometimes when I have an abundance of currants I need to freeze. In this case remember to use less water from frozen currants. Also good to note that when picking the currants take stem and all. The currants lose their own pectin if taken from the stems when picked. Since the berries are strained anyway the stems can be strained then:-) All tips provided by a 94 year old friend who gave me her currant bushes. Read More
(198)
Rating: 5 stars
07/27/2008
This recipe worked fantastically even without the added pectin! I haven't had it fail yet. I also add herbal flavourings such as rosemary during the cooking phase. It adds a nice touch to the final product. Read More
(93)
Advertisement
Rating: 5 stars
06/30/2008
I am a 47 year old man that has never made jelly before. I had a bumper crop of currants this year and hated to see them go to waste. I used this recipe almost exactly as written and the jelly turned out great. It tastes between cranberry and rhubarb. Read More
(73)
Rating: 5 stars
07/11/2008
This is the exact recipe that is included in the Certo brand liquid fruit pectin box. I actually used 5 cups of sugar instead of 7 and it's still tasty! Read More
(34)
Rating: 5 stars
07/19/2010
Outstanding Jelly!!! I was only able to get just under 3 pounds of currants from my bush so I had to modify the measurements some but it turned out great. First time making jelly and after having this jelly I can safely say that I will never buy another jar of jelly from the store again. Read More
(28)
Advertisement
Rating: 5 stars
06/28/2005
Very easy and straightforward. I increased the juice to 6 cups (that is what I had)and used 7.5 cups sugar and 6 oz. of liquid pectin and it turned out wonderful. Thanks for the easy recipe I was thankful it worked out so well after taking the time to pick all those currants! Read More
(26)
Rating: 4 stars
07/13/2009
I was hard pressed to get that last cup of liquid from 4 pounds. Next time I would add more water. The 7 cups of sugar seemed like a lot to me but I followed the recipie this first time around. Next time would proably cut down by 1 cup and possibly 2. What I didn't like is that the Certo packets are 3 oz so you have to cut into the second packet and throw out the balance. Maybe next time I'd just go with the 3 oz packet. Read More
(24)
Rating: 4 stars
10/26/2005
The smell ad color!!!!!!!!!!!!!!! Read More
(15)
Rating: 5 stars
07/07/2008
Excellent recipe! This was my first time using liquid pectin and I like it alot. Thanks for sharing. Read More
(13)