Red Currant Jelly

Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies.  Red currant jelly is nonetheless a great companion to game meat, and if you want to make your own, the time is now! You can keep it in your fridge until game season begins.

Notice the easily remembered proportions, which are probably applicable to other berry jellies: X oz juice, X g pectin, X oz sugar (just watch the measurement units).

Red currant jelly
Yields 1 pint

20 oz red currants
3 oz water
10.5 g powdered pectin
10.5 oz sugar

  • Place the red currants and water in a saucepan, bring to a boil, cover with a lid and cook for about 10 minutes. Pass through a chinois and weigh 10.5 oz of juice. Blend with the pectin in a blender on low speed.
  • Return to the saucepan and bring to a boil. Stir in the sugar in a few additions, bring back to a boil, and cook for 1 minute.
  • Transfer to a sterilized pint jar, seal and process in a 200 F water bath for 15 minutes.

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2 thoughts on “Red Currant Jelly

  1. Pingback: Wild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant Jelly « Food Perestroika

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