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Redcurrant Jelly

Redcurrant Jelly

Preparation Time: 10 mins
Cooking Time: 20 - 30 mins

To make 2lb/900g

  • 2lb/900g redcurrants
  • 2lb/900g sugar, warmed

Place washed fruit - stalks and all - in a preserving pan, bring slowly to the boil, and stir, pressing the fruit down to release the juice. As soon as the fruit is cooked (about 10 minutes) add the warmed sugar, stir until dissolved, then bring to a rapid  Boil, and boil for 8 minutes.

Place a large sieve over a bowl and line it with gauze. Then when the  eight minutes is up, tip into the sieve and let it drip through. If you don't mind the jelly not being completely  clear press through the sieve. Pour the jelly into warmed jars (heated at 150°/gas2 for 10 minutes). Cover with waxed discs and seal with cellophane discs or lids. Label and store in a cool place for up to 1 year.

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