A savory red currant jelly doesn’t seem like something I would make every day, but the one time I decided to try it, I was hooked. I happened to buy red currants the other day and quickly realized I was in over my head. So, instead of letting them go bad, why not make a tasty treat?
If You Want A Sweet Treat That Is Different, This Savory Red Currant Jelly Is For You
A different kind of treat!
This savory red currant jelly is different from most because it mixes sweet and sour flavors perfectly. Plus, red currants are just the right amount of tart, which makes them great for creating jelly.
I use about two pounds of red currants, but you can use other fruits if you don’t find any. Try berries, like blueberries, raspberries, strawberries, or even cherries.
Before the cooking process, I like to crush my red currants with a potato masher, but you can use anything that works. I cook my mashed currants in water until they boil, and then strain until it leaves me with about 4 cups of juice.
This juice will be what I use to turn into a jelly, so I return it to a saucepan and add the sugar. You can use white sugar, caster sugar, honey, or corn syrup. I also add citric acid, but you can add lemon or lime juice instead as well.
Finally, I simmer this jelly mix for 20-30 minutes, until the foam rises to the top. With my jars prepared, I ladle the jelly into them and let them cool down.
You will find this whole process rather easy and very calming. I enjoy making this jelly any day of the week, only to find that my family eats it all day long. Whether they eat it alone as a quick sweet treat, on a baked good, or with yogurt, this jelly is always a winner in my house.
Savory Red Currant Jelly
6-7 (11 oz jars)servings
2 lb (900 g) red currants
1/2 cup (120 ml) of water
3 cups (384 g) of sugar
1 tsp citric acid
- Crush the currants using a berry crusher in a large pot then add water.
- Bring to boil and simmer for 10 minutes.
- Strain mixture using a cheese cloth or jelly bag, measure 4 cups of juice.
- Pour juice into large saucepan.
- Stir in sugar.
- Bring to full rolling boil.
- Simmer for 20-30 minutes until jelly sets. Remove any foam that rises on the surface.
- Gently ladle into hot jars, flip upside down and process for 10 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place on a cold surface or where there’s cool draft, as jars may crack.
- After 24 hours, check the seal on lids by pressing down the center. The lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.