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Currant Jelly

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“This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it!”
READY IN:
2hrs 30mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
  2. Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
  3. Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
  4. Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
  5. Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
  6. Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
  7. Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
  8. Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
  9. Boil in boiling water canner for 10 minutes.

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