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Red currant jelly

Submitted by Anastasia 26 July 2013

This is a very easy recipe , you get a beautiful jelly for very little work



3 Lbs redcurrants 1 pt water. Sugar


Top & tail the fruit Out in the pan with the water. Bring to the boil , then allow to simmer for around 10 mins. Redcurrants break down fast. At this stage you can give them a gentle press with a potato masher. Use a jelly bag or a strainer with double layer of muslin. Pour the contents of the pan into the jelly bag & allow to drip . I leave mine overnight. Do not touch the bag whilst dripping as this will make the jelly cloudy. Next day measure the juice & for every pint use between 3/4 to 1lb of sugar for every pint. I use a pound to a pint, but it is personal taste. This will reach setting point very fast.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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