Easy Red Currant Jelly Recipe ( without pectin )
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This easy red currant jelly, made without any added pectin, is tart, spreads easily on toast, and makes a lovely topping for ice cream.
Red currants are native to Europe and belong to the gooseberry family. They are in season after the summer equinox. Some of the recipes to make with red currants are jams and jellies. This easy red currant jelly recipe made without any added pectin is tart in taste and spreads easily on toast, or is great on ice cream.
Homemade jams and jellies make a great addition to Christmas baskets. This year, rather than jam, it’s a jelly — as I get more proficient at preserving fruit and harvests, I keep learning new methods.
Table of Contents
Harvesting Red Currants
Red currants are perennials, and the bush grows larger with age — this one has doubled in size since being planted a few years back, making for a good harvest. Red currants start ripening after June 24th, marking the beginning of summer. It’s worth harvesting as soon as the berries turn red, before the birds get to them — waiting for a deeper, blood-red color one year meant the birds claimed about 25% of the harvest before it could be picked.
Tools you may need
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How to Make Red Currant Jelly?
Ingredients List
- 1 kg red currants, washed, with stalks
- 900g caster sugar
- 1 tsp lemon juice (or ½ tsp citric acid)
- 200 ml water
Cooking Instructions
Cook the Berries:
Mix all the ingredients into a heavy-bottomed pot and set over medium heat. Once the sugar has melted, the fruit will start to cook — cook until the berries are soft and mushy, mashing them to get the most out of them.
Strain and Reduce:
Strain the juice from the berries and stalks, then cook the strained juice for about 10 minutes.
Test the Consistency:
Add a few drops to a frozen plate and tilt it slightly to check the set. You don’t need to thicken it too much at this stage — thanks to the high pectin content, the jelly firms up further as it cools. Repeat the test until it reaches a jelly-like consistency, then it’s ready for bottling. Don’t overcook it, since red currants are already high in pectin.
Bottle:
Switch off the heat and set the sterilized jars on a tea towel or wooden board — this helps prevent the hot jam from cracking the jars. Fill the jars to the brim, leaving about 1cm of space, and close the lids tightly.
Store:
Store in a cool, dry place. Once opened, keep the jar refrigerated.
Serving Suggestions
Red currants have a tart flavor that works well beyond just toast. Try it:
As a sauce: the tart taste works well in savory sauces too.
Stirred into low-pectin jams: a couple of spoonfuls mixed into something like strawberry jam helps it set faster.
As an ice cream topping: a spoonful on top adds a tart contrast to the sweetness.
Tips to Make Red Currant Jelly
No need for extra pectin: red currants are naturally high in pectin, so plain caster sugar is all you need.
Sterilize and dry the jars: do this before filling, so the jelly keeps properly.
Warm the jars first: place them on a wooden board before filling with hot jelly, to avoid cracking.
Use a frozen plate to test: keep a plate in the freezer so you can check the set as you go.
Can You Water Bath Can This Jelly?
Water bath canning will thicken the jelly further and change its texture, so it isn’t done for this recipe as written. Sealed properly without water bath canning, it lasts about a year without issue — just make sure the jars and jelly are both piping hot while filling. If you do want to water bath can it, stop cooking earlier, while it’s still semi-liquid, since the canning process will continue to thicken it toward a jelly consistency on its own.
Ways to Use This Jelly
Beyond toast and ice cream, this tart jelly has a few other uses:
Glaze for meats: its tartness pairs well as a glaze for roasted meats.
Swirled into yogurt: a spoonful stirred through plain yogurt adds tang and sweetness.
Filling for pastries: use it as a filling for thumbprint cookies or a simple tart.
Why Make This Jelly at Home
Making this jelly at home means you control exactly what goes into it — just red currants, sugar, lemon juice and water, with no added pectin or preservatives. It’s also a good way to make sure a good harvest doesn’t go to waste, turning a short summer season into jars that last through the year.
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Recipe Card
Easy Red Currant Jelly Recipe
- Total Time: 55
- Yield: 30 servings 1x
- Diet: Vegan
Description
A tart, easy red currant jelly made without any added pectin — spreads beautifully on toast and makes a lovely ice cream topping.
Ingredients
- 1 kg red currants, washed, with stalks
- 900g caster sugar
- 1 tsp lemon juice (or ½ tsp citric acid)
- 200 ml water
Instructions
-
Cook the Berries:
Mix all the ingredients into a heavy-bottomed pot and set over medium heat. Once the sugar has melted, the fruit will start to cook — cook until the berries are soft and mushy, mashing them to get the most out of them.
-
Strain and Reduce:
Strain the juice from the berries and stalks, then cook the strained juice for about 10 minutes.
-
Test the Consistency:
Add a few drops to a frozen plate and tilt it slightly to check the set. You don’t need to thicken it too much at this stage — thanks to the high pectin content, the jelly firms up further as it cools. Repeat the test until it reaches a jelly-like consistency, then it’s ready for bottling. Don’t overcook it, since red currants are already high in pectin.
-
Bottle:
Switch off the heat and set the sterilized jars on a tea towel or wooden board — this helps prevent the hot jam from cracking the jars. Fill the jars to the brim, leaving about 1cm of space, and close the lids tightly.
-
Store:
Store in a cool, dry place. Once opened, keep the jar refrigerated.
Notes
No added pectin needed — red currants are naturally high in it, so be careful not to overcook the jelly. Store in a cool, dry place for up to a year; refrigerate once opened.
- Prep Time: 30
- Cook Time: 25
- Category: Jams & Jellies
Nutrition
- Serving Size: 30
- Calories: 18
- Fat: 20
Frequently Asked Questions
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3 Responses
Hello,
Can I water bath can this for extra safety or will it ruin the consistency of the jelly?
It will thicken it and will not be a jelly. I usually don’t do it and it lasts without any problem for a year sealed. While filling the jars, make sure that the jars are really hot and the jelly is piping hot.
If you want to water bath can, then don’t make it into a jelly consistency, stop cooking when its already semi liquid. I made a syrup a few years back and did water bath canning and now its jelly consistency.