Redcurrant Jelly

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  • 1 kg of currants
  • 1 kg of sugar


  1. Pick through the currants, removing stalks and bad currants.
  2. Lightly bruise the currants, but don’t mash them.
  3. Put the currants and sugar into a preserving pan, bring to the boil and stir well.
  4. Once all the sugar has dissolved, continue boiling for about 8 minutes until the jelly is clear and thickened.
  5. Empty the contents of the pan into a Jelly Strainer and allow to drip through into a bowl.
  6. Pour into clean jars, pre-warmed to prevent them cracking. Cover with waxed discs if needed and seal while still hot.