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Red Currant Jelly


  • 3 cups red currant juice
  • 3 cups granulated sugar


  • Prepare a boiling water bath and four half pint jars.
  • Pour the currant juice into a low, wide, non-reactive pot and bring to a boil. Once it begins to roll, stir in the sugar.
  • Boil for 5-8 minutes, until the jelly begins to set. Once it passes a set test, remove it from the heat.
  • Funnel into prepared jars, leaving 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.


To make red currant juice, simmer fruit with water for 45 to 50 minutes. Use 1 cup of water for every pound of fruit. Pour liquid and pulp into a jelly bag and strain overnight. Ignore instructions to avoid squeezing the bag and give it good, solid press. That juice is precious!