📝 About This Recipe
This shimmering, translucent jelly is a cornerstone of the traditional British larder, prized for its perfect balance of tartness and sweetness. Unlike jam, this jelly is meticulously strained to achieve a crystal-clear, ruby finish that glows like a gemstone in the jar. It is the ultimate sophisticated condiment, essential for elevating Sunday roasts and holiday feasts with its bright, acidic punch.
🥗 Ingredients
The Fruit Base
- 2 kg Fresh Redcurrants (ripe but firm, still on the stems)
- 600 ml Water (filtered is best)
The Preserving Agents
- 750 grams Granulated Sugar (per liter of strained juice)
- 2 tablespoons Lemon Juice (freshly squeezed for extra pectin)
- 10 grams Unsalted Butter (to reduce foaming during the boil)
Optional Infusions
- 2 sprigs Fresh Rosemary (optional, for a savory twist)
- 1 piece Star Anise (optional, for subtle warmth)
👨🍳 Instructions
-
1
Wash the redcurrants thoroughly in cold water. There is no need to remove the stems (strigs), as they contain natural pectin which helps the jelly set.
-
2
Place the redcurrants and the 600ml of water into a large, heavy-bottomed preserving pan or Dutch oven.
-
3
Bring the mixture to a gentle simmer over medium heat. Use a potato masher to lightly crush the berries against the side of the pot to release their juices.
-
4
Simmer gently for 15-20 minutes until the fruit has turned pale and completely broken down into a soft pulp.
-
5
Scald a jelly bag or a large piece of double-layered muslin with boiling water. Suspend it over a large, clean bowl.
-
6
Carefully pour the cooked fruit pulp into the bag. Allow it to drip naturally for at least 4 hours, or ideally overnight. Crucially, do not squeeze the bag, or your jelly will be cloudy.
-
7
Measure the resulting clear juice. For every 1 liter of juice, measure out 750g of granulated sugar.
-
8
Pour the juice back into a clean preserving pan. Add the sugar, lemon juice, and any optional infusions like rosemary or star anise.
-
9
Heat gently, stirring constantly, until the sugar has completely dissolved. Do not let it boil until every grain of sugar has vanished.
-
10
Add the small knob of butter to help disperse foam, then turn up the heat to high. Bring the mixture to a full rolling boil.
-
11
Boil rapidly for 8-10 minutes. Start testing for the 'set' point by placing a small spoonful on a chilled saucer; if it wrinkles when pushed with a finger after a minute, it is ready.
-
12
Remove from heat and skim off any remaining scum from the surface with a slotted spoon. Remove the rosemary or star anise if used.
-
13
Carefully ladle the hot jelly into sterilized, warm jars, leaving about 1/2 inch of headspace.
-
14
Wipe the rims with a clean, damp cloth and seal immediately with sterilized lids. Allow to cool completely undisturbed for 24 hours to ensure a firm set.
💡 Chef's Tips
Use slightly under-ripe currants if possible, as they have higher pectin levels for a better set. Never squeeze the jelly bag; patience is the secret to that professional, crystal-clear transparency. Warming the sugar in a low oven before adding it to the juice helps it dissolve faster without lowering the juice temperature. If your jelly doesn't set, you can re-boil it with a little extra lemon juice, but be careful not to overcook or the flavor will turn 'burnt'.
🍽️ Serving Suggestions
Serve as a classic accompaniment to roast lamb or venison to cut through the richness. Whisk a tablespoon into a pan sauce or gravy for a glossy finish and a hint of sweetness. Spread thinly over a warm, buttered scone with clotted cream for a tart alternative to strawberry jam. Pair with a sharp Manchego or a creamy Camembert on a charcuterie board. Use as a glaze for cocktail sausages or roasted carrots during the final 10 minutes of cooking.