Forktionary

Currant Jelly Recipe

A delightfully tart and sweet currant jelly recipe, adapted from a cherished 1947 culinary classic! This recipe yields a vibrant, jewel-toned jelly perfect for spreading on toast, using in baking, or gifting. Easy to follow instructions guide you through the process, resulting in a homemade treat you'll be proud to share.

Prep Time 20 mins
Cook Time 80 mins
Calories 713.8 kcal
Protein 20g
Rating 5.0 (2 Reviews)
Currant Jelly 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Currant Jelly

  • 4 cups fresh currants (about 2 pounds)
  • 4 cups granulated sugar (adjust based on currant juice yield)
  • 1 cup water

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How to Make Currant Jelly

  1. Gently wash and pick over 4 cups of fresh currants, removing any stems or leaves.
  2. Place the washed currants and 1 cup of water in a large, heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until the currants are softened and heated through (about 10-15 minutes).
  3. Mash the currants thoroughly using a potato masher or immersion blender.
  4. Line a fine-mesh sieve or jelly bag with cheesecloth and place it over a large bowl. Pour the currant mixture into the sieve/bag and let it drip slowly, collecting the juice. This may take 30-60 minutes.
  5. Once the juice has drained, measure the amount of currant juice collected. For every 1 cup (8 ounces) of juice, add 1 cup of granulated sugar.
  6. Combine the currant juice and sugar in a clean saucepan. Stir over medium heat until the sugar is completely dissolved.
  7. Bring the mixture to a rolling boil, stirring constantly. Continue to boil rapidly, without stirring, until the jelly reaches 220°F (104°C) on a candy thermometer (about 20 minutes).
  8. Remove from heat and skim off any foam that has formed on the surface.
  9. Immediately pour the hot jelly into sterilized half-pint jars, leaving about 1/4 inch headspace.
  10. Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
  11. Allow the jars to cool completely. You should hear a ‘pop’ sound as the jars seal. Store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

678g

Fat

0g

Carbs

62g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy 5 Ingredients Or Less Jellies Condiments Etc Fruit American Easy Kid Friendly Low Fat Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Midwestern Inexpensive Healthy 2 Low In Something Berries Taste Mood Sweet Presentation Served Cold 4 Hours Or Less From Scratch