Redcurrant jelly

Total time: 30m
Preparation Time: 30m

For 5 dl

Nutritional Information

Contains 492 Kcal, 2g Protein, 110g Carbohydrates, 1g Fat


  • Redcurrant juice
  • 1 kg red currants
  • 2 dl water
  • Jelly
  • 500 g sugar
  • 2 tbsp lemon juice
  • Utensils
  • 2 jars (each approx. 250 ml)

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  • Redcurrant juice

    Bring the water and berries to the boil, reduce the heat. Simmer until the berries burst, cover and leave to stand for approx. 10 mins. on the switched-off hob, pour through a jelly bag or sieve lined with a cheesecloth, drain. Don't squeeze out the berries otherwise the juice will become cloudy, pour the juice back into the pan.
  • Jelly

    Mix the sugar and lemon juice with the berry juice, bring to the boil while stirring, cook on a rolling boil for approx. 10 mins., stirring constantly. Skim off any foam. Ladle the jelly into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately.
  • Shelf life:

    Store in a cool, dark place for approx. 12 months. Once opened, keep the jars in the fridge and consume the jelly quickly.

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