Currant Jelly (2024)

We love a two-ingredient recipe, who doesn’t? To make currant jelly, all you need are fresh currants—our recipe works with red, white, or black currants—and sugar. Currants are naturally high in pectin, so the jelly doesn’t need any stabilizing ingredient. They also have a gorgeous color that translates to ruby (red), deep dark purple (black), or shimmering clear (white) jelly. Our version was inspired by the famous currant preserves of Bar-Le-Duc, France, where the original 14th-century recipe is still made.

This easy jelly is a classic pairing for game (think red currant jelly with venison), roast lamb or beef, and cold meats. It’s also delicious spread on crusty bread or scones, or add it to your next cheese and charcuterie board.

What Are Currants?

Fresh red, white, or black currants should not be confused with dried currants, which are a type of raisin. These colorful currants are jewel-like berries that grow on low bushes and ripen in midsummer. Red and white currants are very similar, they are the same size, but black currants are at least twice as big as their diminutive kin. Currants are available at farmers’ markets and specialty produce stores for just a few short weeks. (The best way to guarantee a supply of currants is to grow them in your garden.) They are part of the genus Ribes and are related to gooseberries.

The Difference Between Jam, Jelly, and Preserves

All three are a combination of fruit, sugar, and heat. The terms jam, jelly, and preserves may be used differently by cooks, but the general definitions are:

• Jelly: There are no pieces of fruit in jelly.
• Jam: Jam is made with mashed fruit and may contain seeds if the fruit has seeds (like berries).
• Preserves: Preserves have whole fruit or large pieces of fruit.

Substitutes for Currant Jelly

If you have a recipe that calls for currant jelly as an ingredient and you don't have any homemade currant jelly and you can't find it in stores, try substituting apple jelly or grape jelly. They don't have the same flavor (or color) but do have the same texture and bring a fruity flavor. Depending on the recipe, cranberry sauce or relish may also work as a substitute.

1. Combine currants with water and cook:

   In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes.

2. Mash and strain currants:

   Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.

   See Also

   What Is Red Currant Jelly

3. Add sugar and cook:

   Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.

4. Skim foam

   Remove jelly from heat, and skim off any foam from surface.

5. Ladle into sterilized jars:

   Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.

6. Process jars:

   Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool.

   If center of jar lids give when pushed with finger, jars have not sealed properly.

   

Storing and How Long Red Currant Jelly Lasts

Red currant jelly stored in sealed jars that were processed in a water bath (or in a pressure canner) will keep up to one year. After opening, the jelly should be refrigerated and will keep up to two months.

Frequently Asked Questions

Can you eat currants raw?

Yes, currants can be eaten raw but they are more tart than sweet like berries, so some find them an acquired taste. They are often used as garnish on top of summer desserts where their tartness is a complement to other sweeter flavors, like on on our Berry Wreath Pavlova.

What do currants taste like?

Red and white currants taste (and look) similar; they are tart with a touch of sweetness. Black currants are larger and have a distinctly different flavor, more earthy or musky than other currants (and a flavor much loved by connoisseurs).

Is red currant jelly like cranberry sauce?

Red currant jelly is sort of similar to cranberry sauce. One is a jelly and one a sauce, but both have a sweet-tart flavor and a deep red color, and they can be used similarly as a condiment for meats.

Other Currant Recipes to Try

• Red Currant Fool
• Homemade Cassis
• Red Currant Curd
• Rote Grutze
• Red Currant and Lemon Tartlets