| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 281 | 0g | 0g | 72g |
| sugars | fibre | protein | salt |
| 69g | 4g | 1g | 0.01g |
One of the joys of being a food enthusiast is discovering hidden gems, and the Redcurrant Jelly is one such treasure, a fruit-based marvel that is vibrant and flavorful, much like my beloved Tex-Mex creations. Although this tangy delight is a far cry from the smoky heat of Southern cuisine I grew up with, its zestiness perfectly complements a variety of dishes, making it a versatile addition to any pantry. I am excited to share this simple yet delightful recipe!
A Vibrant Taste Adventure
The tartness of the redcurrants playing against the sweetness of the sugar makes this jelly a perfect balance of flavors. Much like how I love to introduce modern twists to traditional Southern recipes, Redcurrant Jelly also offers the possibility of transforming everyday dishes, adding unexpected layers of flavor, and satisfying your taste buds in the most delightful way.
More Than Just a Delicious Treat
Going beyond the palate, Redcurrant Jelly also boasts several health benefits. Packed with Vitamin C and powerful antioxidants, the humble redcurrants in this recipe help fortify your immune system and foster healthier skin. It’s sweet goodness that’s actually good for you! Eating well need not equate to sacrificing taste, and this recipe is proof of that.
Redcurrants’ high pectin content, a type of dietary fiber, promotes better digestion too. Adding the fruit pectin in the recipe not only gives the jelly its perfect set, but also amplifies these health benefits. You can read more about the benefits of fruit pectin here.
Pairs Perfectly With…
The tangy sweetness of Redcurrant Jelly is perfect for both savory and sweet dishes – a testament to its versatility. Pair it with your morning toast, use it as a glaze for meats, or even as the secret ingredient in your salad dressing. It even pairs wonderfully with cheese – a bit of Brie with a dollop of Redcurrant Jelly on a cracker is a simple gastronomic delight!
Its fruity flavor can find a home even in the world of desserts, similar to recipes like cranberry sauce or apple jam. For inspiration on how to use your homemade jelly in baking, check out this collection of dessert recipes by Martha Stewart here.
Redcurrant Jelly is a beautiful marriage of taste and health, and one that I truly love to make and share. Here’s hoping it finds a special place in your kitchen – and your heart – just as it has in mine.
What You’ll Need
- 2.5 lb of Redcurrants
- 1 cup of Water
- Approximately 2 cups of Sugar (depending on juice yield)
- 1 Packet of Fruit Pectin
Method
Step One
Start by washing the redcurrants and removing any leaves or bad currants. Put them all into a saucepan.
Step Two
Add one cup of water to the saucepan with redcurrants. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes until the redcurrants have burst and released their juice.
Step Three
Strain the obtained juice through a jelly bag or muslin cloth. Measure the juice obtained and remember to add exactly the same amount of sugar. For example, if you have 2 cups of juice, you will need 2 cups of sugar.
Step Four
Return the juice to the stove, add the sugar and stir over a low heat until all the sugar has dissolved.
Step Five
Add the packet of fruit pectin to the saucepan and stir until it dissolves completely. Turn up the heat and bring to a rolling boil. Boil for 10-15 minutes.
Step Six
Pot the jelly immediately. To do this, pour the hot jelly into sterilized jars, fill them up to the tops, put on the lids and tighten. Leave them to cool and once they have, check the lids to make sure they’re secure.
