Currant jelly

Mary Berry’s Red Currant Jelly is made of fresh red currants, water, white sugar, and liquid fruit pectin. This recipe serves 12 and takes approximately 1 hour to prepare, cook, and jar the jelly, providing a delightful homemade spread for toast and desserts.

If you can source some white currants, it's well worth making this seedless White Currant Jelly-Jam which has a sweet and delicate flavour.

This red currant jelly recipe without pectin uses only two ingredients: fruit and sugar. Red currants are ideal for jelly-making due to their tartness and high pectin content, eliminating the need for added pectin. Perfect for canning. Find more water bath canning recipes, red currant recipes, home canning recipes, and Creative Canning Recipes at creativecanning.com.

This easy red currant jelly recipe is tart in taste and spreads easily on toast or great on ice creams.

Redcurrant and Port Jelly: This artisanal jam is bursting with juicy red berries and gets a deep flavor from the subtle hint of Port.

Red Currant Jelly, A great tasting bright red jelly, I picked my currants, in the Summer and froze them. 12 cups red currants. (I used frozen ones) 6 cups water 6 cups sugar In a large pot bring currants and water to a boil over high heat. Reduce heat and simmer for 10 minutes or until currants are softened. Use a potato masher to mash up the currants. Pour into prepared jelly bags and let drip overnight... without squeezing. or use a colander lined with cheesecloth. Measure liquid. You…

If you can source some white currants, it's well worth making this seedless White Currant Jelly-Jam which has a sweet and delicate flavour.

A super tasty jelly for serving with pork and chicken, cold meats, burgers and BBQ too

Easy two ingredient currant jelly is perfect for beginning home canners.

This ruby-red spread can be pricey to buy, but it's easy enough to make your own. Here's our step-by-step guide on making red currant jelly.