Red currant jelly is so expensive in stores, that it’s no wonder it’s such a rare treat.
If you can get access to a bush, you will be able to create a rare treasure for your pantry.
The English like to serve red currant jelly with lamb. It’s also the basis of the English sauce known as Cumberland Sauce.
Each batch makes approximately 250 ml (1 cup / 8 oz) of red currant jelly. Double or triple the batches as desired.
See Red Currant Jelly for more information behind this traditional jelly.
Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 1 x quarter-litre (1/2 US pint) jar
Headspace: 1 cm (1/4 inch)
Processing time: Either size jar 10 minutes
Yield: 1 x quarter-litre (1/2 pint / 8 oz) jars
Serving size: 2 tablespoons
Fat: .1 g
- 500 g red currants ( 1 pound / 3 US measuring cups)
- 125 ml water (1/2 cup / 4 oz)
- ½ teaspoon calcium water
- 125 g (1/2 cup) of white sugar or Splenda®, OR 2 tablespoons of honey, OR 1 teaspoon of liquid stevia OR another sweetener au choix, with quantities determined by you.
- ¾ teaspoon Pomona's pectin
- Wash red currants. Remove leaves. There is no need to remove the stems (aka "ribs"); you can just leave them on. In fact, many feel that the stems provide added pectin for a good set.
- Place red currants and water in non-reactive saucepan.
- Bring to a boil, then reduce to a simmer, covered, stirring occasionally and mashing gently every now and then until you have a pulp -- about 20 to 30 minutes. (Note: mash by hand, don't use a blender, food processor or anything mechanical as that will damage the pectin.)
- Spoon into a jellybag or cloth to drain, suspended over a bowl. Let stand and drain for 2 to 4 hours, or overnight. When letting the juice drain, don't squeeze the bag or cloth to speed it up, or your jelly may well get cloudy.
- This should yield somewhere in the range of 250 ml / 1 cup / 8 oz of juice per batch. If you don't get that, see notes below.
- Set aside a few tablespoons of the juice in a small bowl.
- Put the rest of the juice in a pot along with the calcium water, and sweetener of your choice.
- Put the pot on the stove and begin heating it.
- Take the pectin, and add it all at once to the small bowl of juice you set aside.
- Whisk it in. Don't fuss too much about teeny lumps, they will cook out.
- Add the pectin mixture to the pot, and with a spoon, stir it in till all dissolved.
- Bring to a boil, and let boil for 2 minutes, stirring constantly.
- Skim surface scum off OR if desired strain again one last time through a jelly bag.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace if needed.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
- Because this is made with Pomona Pectin, you can double or triple the batch as desired will no ill-effect on the set of the jelly.
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
- The pectin powder will clump if you just mix it straight into the fruit; that’s why you mix it with something first.
- Use something like a potato masher to mash with, not a blender or a food processor: the blades will affect the set of the jelly.
- Short of juice? Put the drained fruit pulp into a microwave-safe jug. Stir in a little extra water. Mash again. Boil in microwave for a few minutes (or you can do this in a pot on the stove.) Then put back into jelly bag to drain.
- Don’t use a whisk to stir the jelly in the pot with, or it will create a lot of undesirable froth.
- How much liquid stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of grapes was. Increase a few drops at a time if desired.
- If you use sugar, you can actually reduce the sugar as desired — Pomona pectin does not depend on any sweetener to set.
- No lemon juice is required as the acidity of red currants — average 2.8 pH — is high enough on its own to provide safety.
We also consulted Pomona directly checked directly to verify that we had followed the Pomona guidelines correctly, and were given the all clear. Pomona advised the reduction in calcium water, as currants have some calcium in them naturally. Pomona added that this recipe would work equally well with Black Currants.
Per 2 tablespoons:
- 95 calories, 12 mg sodium
Per 2 tablespoons:
- 52 calories, 13 mg sodium
Per 2 tablespoons:
- 36 calories, 12 mg sodium
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.