How to make Redcurrant Jelly | Rosie Makes Jam Recipes

Redcurrant Jelly

With it's beautiful garnet colour, Redcurrant Jellyis the tradional partner for roast lamb, but makes a great glaze for fruit tartlets as well


1.8 kg
Sugar, White granulated
1.8 kg

Rosie's Ingredient Calculator

Sugar, White granulated

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  1. Rinse fruit if necessary, drain well, there is no need to take them off of the strings.
  2. Cook currants over a low heat until juices are running
  3. Spoon the contents into a jelly bag and hang up over jug to drip overnight.
  4. Next day, measure the juice in the jug and add and equal weight of sugar i.e.600ml / 1pint juice to 450g / 1lb sugar.
  5. Stir to dissolve the sugar and heat to a rolling boil, test for a set after approx 10 mins. by dropping a teaspoon of the jam onto a very cold saucer.
  6. Pot into warm, sterilised jars and seal immediately
  7. Delicious with roast lamb or use, warmed, to g;laze a fresh fruit flan

How long will it take to make?

Preparation time:
20 mins
Cooking time:
30 mins
Total time:
50 mins
Soaking overnight
not included in total time

How much?

Will make approx. 3.5kgs/8 lbs 14-16 225g/8oz jars

Look after it

Store in a cool dark place

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

The sweet little 106ml 4oz Orcio  is perfect for Redcurrant Jelly A robust Jelly Bag Stand  is a good investment.