Red Currant Jelly

Red Currant Jelly

Red currant jelly is a dessert dish made from red currant juice, sugar, and gelatin. The jelly has a thick and elastic texture, as well as a vibrant red currant flavor. The process of making jelly usually involves boiling the red currant juice with sugar, and then adding gelatin to thicken the mixture. Afterward, the mixture is cooled until it fully sets, typically in the refrigerator. Red currant jelly can be served as a standalone dessert or used as a filling for cakes, pies, muffins, and other baked goods. It is also commonly used in dessert sauces, beverages, or as a garnish for other sweet dishes.

Red Currant Jelly

Red currant jelly is a popular dessert in many culinary traditions and can be relatively easy to make at home using fresh or frozen berries.


  • 1 kg red currants
  • 500 g sugar
  • 500 ml water


  1. Rinse the red currants and remove any stems and leaves. Place the berries in a large saucepan.
  2. Add water to the currants and place the saucepan over medium heat. Bring the mixture to a boil and simmer for 10-15 minutes until the berries become soft and start to break down.
  3. Using a wooden spoon or a potato masher, mash the currants in the saucepan to extract more juice and flavor.
  4. Place a thick cheesecloth or clean fabric in a metal or plastic sieve, set over another clean saucepan or large bowl. Carefully pour the currant mixture onto the cloth and let it strain, leaving only the liquid part in the bottom pan. This is the currant juice.
  5. Measure the amount of obtained juice. Add an equal amount of sugar to the juice. For example, if you have 500 ml of juice, add 500 g of sugar. Stir well.
  6. Place the saucepan with the juice and sugar over medium heat and heat until the sugar completely dissolves. Bring the mixture to a boil and simmer on medium heat for about 10-15 minutes until the jelly starts to thicken.
  7. Test the readiness of the jelly by dropping a small amount of the mixture onto a cold plate. If it quickly solidifies and forms a film, the jelly is ready. If the jelly is still liquid, continue cooking for a few more minutes and retest.
  8. When the jelly is ready, remove the saucepan from the heat and let it cool for a few minutes to thicken slightly.
  9. Transfer the jelly into sterilized jars and seal them tightly with lids. Allow the jars to cool at room temperature, and then store them in the refrigerator.

Your red currant jelly is ready! You can use it for toast, baking, add it to yogurts, or simply enjoy it on its own.