As the seasons change, our taste buds often crave something fresh, fruity, and full of flavor. That’s where red currant jelly comes in – a sweet and tangy condiment that can elevate any dish from ordinary to extraordinary. With its rich, berry-like flavor and versatility in both sweet and savory applications, it’s no wonder why this jelly has gained popularity among food enthusiasts. In this article, we’ll take you on a culinary journey through 20 mouthwatering red currant jelly recipes that will tantalize your taste buds and inspire your next cooking adventure.
Classic Red Currant Jelly with Lemon Zest
This classic jam recipe combines the sweet-tart flavor of red currants with a hint of citrus from lemon zest, creating a deliciously balanced spread perfect for toast, scones, or as a topping for yogurt or ice cream.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons lemon juice
– 1 tablespoon grated lemon zest
– 1 package pectin (optional)
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. Combine the currants, sugar, and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Add the lemon juice and zest to the saucepan. Continue to simmer for an additional 5-7 minutes, or until the mixture has thickened slightly.
4. If using pectin, stir it in according to package instructions and continue to simmer for another 2-3 minutes.
5. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Spiced Red Currant Jelly with Cinnamon
Elevate your breakfast game or add a touch of sweetness to your afternoon tea with this fragrant and flavorful spiced red currant jelly. The perfect blend of spices and tart currants will leave you wanting more.
Ingredients:
– 1 cup red currants, fresh or frozen
– 2 cups granulated sugar
– 1/4 cup water
– 1 cinnamon stick (about 2 inches long)
– 1/2 teaspoon ground cinnamon
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, cinnamon stick, and ground cinnamon.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jelly has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before straining the jelly through a fine-mesh sieve into a clean glass jar.
5. Store in the refrigerator for up to 6 months or freeze for up to a year.
Cooking Time: 20-25 minutes
Red Currant and Rosemary Infused Jelly
This Red Currant and Rosemary Infused Jelly combines the sweetness of currants with the savory flavor of rosemary, creating a unique and delicious condiment perfect for toast, scones, or as a glaze for meats.
Ingredients:
– 2 cups red currants
– 1/4 cup granulated sugar
– 1/4 cup water
– 2 tablespoons fresh rosemary leaves
– 1 tablespoon lemon juice
Instructions:
1. Rinse the currants and remove any stems or debris.
2. In a medium saucepan, combine the currants, sugar, water, and rosemary leaves.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Remove from heat and stir in the lemon juice.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar.
6. Store in the refrigerator for up to 2 weeks.
Cooking Time: 20-25 minutes
Red Currant Jelly with Vanilla Bean
Elevate your jam-making game with this unique recipe that combines the sweetness of vanilla bean with the tartness of red currants. This jelly is perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 1 cup fresh or frozen red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1 vanilla bean, split lengthwise
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the currants, sugar, and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes.
3. Add the split vanilla bean to the pot and continue to simmer for an additional 10 minutes.
4. Remove from heat and let cool slightly. Strain the jelly through a fine-mesh sieve or cheesecloth into a clean glass jar. Discard the solids and any seeds that may have passed through.
5. Store in the refrigerator for up to 6 months, or can using a water bath canner.
Cooking Time: Approximately 30 minutes
Honey-Sweetened Red Currant Jelly
This recipe yields a deliciously sweet and tangy jelly using fresh red currants, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated honey
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, honey, water, and lemon juice.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Remove from heat and let cool slightly before straining the seeds out of the jelly with a fine-mesh sieve or cheesecloth.
5. Transfer the jelly to an airtight container and store in the refrigerator for up to 6 months, or freeze for up to a year.
Cooking Time: 20-25 minutes
Red Currant and Orange Marmalade Jelly
This sweet and tangy jelly combines the flavors of juicy red currants and fragrant orange marmalade, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1 cup orange marmalade
– 1/4 cup water
– 1 lemon, juiced
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the red currants, sugar, orange marmalade, and water.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until the fruit is tender and the mixture has thickened.
4. Stir in the lemon juice and continue to simmer for an additional 2-3 minutes.
5. Remove from heat and let cool slightly before straining through a fine-mesh sieve into clean glass jars.
Cooking Time: 20-25 minutes
Red Currant Jelly with Star Anise
This unique jelly combines the tartness of red currants with the warm, aromatic flavor of star anise. Perfect as a topping for toast, yogurt, or ice cream, or as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 whole star anise pod, crushed
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, water, crushed star anise, and lemon juice in a medium saucepan.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and reduced slightly.
4. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar.
5. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant and Mint Jelly
This refreshing jelly is perfect for topping toast, yogurt, or using as a glaze for meats or cheeses. With its sweet-tart flavor and vibrant color, it’s sure to become a favorite in your household.
Ingredients:
– 1 cup fresh red currants
– 1/4 cup granulated sugar
– 1/2 cup water
– 1 tablespoon mint leaves (fresh or dried)
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or debris.
2. In a medium saucepan, combine the currants, sugar, water, mint leaves, and lemon juice.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Remove from heat and let cool slightly.
5. Strain the jelly through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible.
Cooking Time: 20-25 minutes
Red Currant Jelly with Lavender
This recipe combines the sweet-tart flavor of red currants with the subtle floral notes of lavender, creating a unique and delicious jelly perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon dried lavender buds
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the red currants, sugar, and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the currants have broken down and the mixture has thickened.
3. Add the dried lavender buds to the pot and continue to simmer for an additional 5 minutes.
4. Remove the pot from the heat and let it cool slightly. Strain the jelly through a fine-mesh sieve into a clean glass jar, pressing on the solids to extract as much liquid as possible. Discard the solids.
5. If desired, add a squeeze of lemon juice to enhance the flavor.
Cooking Time: 20-25 minutes
Red Currant and Ginger Jelly
This jelly is a perfect blend of sweet and tart flavors, with the warmth of ginger adding depth to the rich red currant flavor. It’s great on toast, scones, or as a glaze for meats.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1-inch piece of fresh ginger, peeled and sliced thinly
– 1 tablespoon lemon juice
Instructions:
1. Combine red currants and sugar in a medium saucepan.
2. Add water, sliced ginger, and lemon juice to the saucepan.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Remove from heat and let cool slightly before straining the jelly through a fine-mesh sieve into a clean glass jar.
5. Store in refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant Jelly with Black Pepper
This unique jam combines the sweetness of red currants with a subtle kick from black pepper, creating a perfect balance of flavors. This recipe is great for using up excess currants or as a gift for friends and family.
Ingredients:
– 1 cup fresh or frozen red currants
– 1 cup granulated sugar
– 1/2 cup water
– 1 tsp black pepper
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, and water.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and reduced slightly.
4. Remove from heat and stir in the black pepper.
5. Let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Red Currant and Apple Jelly
This sweet and tangy jelly is perfect for topping toast, yogurt, or using as a glaze for meats or cheeses. The combination of red currants and apples creates a unique flavor profile that’s sure to delight.
Ingredients:
– 1 cup red currants
– 1 apple, peeled and chopped
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the red currants, apple, sugar, water, and lemon juice in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the fruit is soft and the liquid has thickened.
4. Remove from heat and let cool slightly before straining the jelly through a fine-mesh sieve into a clean bowl.
5. Discard the solids and pour the jelly into a sterilized jar. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant Jelly with Cardamom
This unique jam combines the tartness of red currants with the warm, aromatic flavor of cardamom, creating a sweet and spicy spread perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants, fresh or frozen
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cardamom
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, and lemon juice.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Add the ground cardamom and powdered pectin, stirring until dissolved.
5. Continue cooking for an additional 5-7 minutes or until the jelly has thickened and passed the “wrinkle test”.
6. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: Approximately 20-25 minutes
Red Currant and Raspberry Jelly
This sweet and tangy jelly combines the flavors of ripe red currants and raspberries, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses. With just a few ingredients and simple steps, you can create this delicious preserve in no time!
Ingredients:
– 1 cup red currants
– 1/2 cup fresh raspberries
– 1 cup granulated sugar
– 1 tablespoon lemon juice
– 1/4 cup water
Instructions:
1. Rinse the currants and raspberries, removing any stems or leaves.
2. Combine the fruit and sugar in a medium saucepan. Heat over low-medium heat, stirring occasionally, until the sugar has dissolved.
3. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the jelly has thickened and passed the “wrinkle test”.
4. Remove from heat and stir in the lemon juice and water. Let cool slightly before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Red Currant Jelly with Thyme
This recipe combines the tartness of red currants with the earthy flavor of thyme to create a unique and delicious jelly perfect for toast, scones, or as a glaze for meats.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons honey
– 2 sprigs fresh thyme
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, water, and honey in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Remove from heat and stir in the thyme sprigs. Let steep for 10-15 minutes to allow the flavors to meld.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar. Discard the solids.
6. Store in the refrigerator for up to 6 months or can using a water bath canner.
Cooking Time: 20-25 minutes
Red Currant and Champagne Jelly
Elevate your condiment game with this sweet and tangy jelly, perfect for topping toast, yogurt, or using as a glaze for meats. This unique flavor combination is sure to impress your guests.
Ingredients:
– 1 cup red currants, fresh or frozen
– 2 cups granulated sugar
– 1/4 cup champagne (or sparkling wine)
– 1 tablespoon lemon juice
– 1 package powdered pectin
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, and champagne. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm (5-7 minutes).
3. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes or until the jelly has thickened.
4. Remove from heat and stir in the lemon juice and powdered pectin. Let it sit for 5 minutes to allow the pectin to thicken the mixture further.
5. Pour the jelly into sterilized jars, leaving a 1/4 inch headspace. Process the jars in a boiling water bath for 10 minutes.
Cooking Time: 20-25 minutes
Red Currant Jelly with Cloves
This recipe combines the natural sweetness of red currants with the warmth of cloves, creating a unique and delicious jelly perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cloves
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large saucepan, combine the currants, sugar, water, and ground cloves.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Remove from heat and stir in the lemon juice.
5. Strain the jelly through a fine-mesh sieve or cheesecloth to remove the seeds and any solids.
6. Pour the jelly into sterilized jars and seal immediately.
Cooking Time: 20-25 minutes
Red Currant and Basil Jelly
This refreshing jelly combines the natural sweetness of red currants with the bright, herbaceous flavor of basil, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup fresh basil leaves
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, and water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the fruit has broken down and the mixture has thickened.
4. Stir in the fresh basil leaves and remove from heat.
5. Let the mixture cool slightly before straining it through a fine-mesh sieve into a clean bowl.
6. Discard the solids and let the jelly cool to room temperature.
Cooking Time: 20 minutes
Red Currant Jelly with Pomegranate
This recipe combines the natural sweetness of red currants with the tartness of pomegranate to create a unique and delicious jelly. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 cup pomegranate juice
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves. Combine them with sugar, water, pomegranate juice, and lemon juice in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Stir in the powdered pectin and continue to simmer for an additional 5-7 minutes, or until the jelly has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-20 minutes
Red Currant and Lime Jelly
This sweet and tangy jelly is a perfect accompaniment to toast, scones, or as a topping for yogurt or ice cream. The combination of red currants and lime adds a unique flavor dimension that will leave you wanting more.
Ingredients:
– 1 cup red currants
– 1 cup granulated sugar
– 1/2 cup water
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the red currants, sugar, water, lime juice, and lemon juice in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the fruit has broken down and the mixture has thickened.
4. Remove from heat and let cool slightly before straining the seeds and pulp through a fine-mesh sieve into a clean bowl.
5. Pour the jelly into sterilized jars and seal tightly.
Cooking Time: 20-25 minutes
Summary
Discover the versatility of red currant jelly with these 20 sweet and tangy recipes! From classic combinations like Lemon Zest to unique pairings like Rosemary Infused, there’s something for every taste bud. Spice up your life with Cinnamon or Star Anise, add a hint of mint with Mint Jelly, or try something bold with Black Pepper. These recipes will inspire you to get creative with red currant jelly and its many flavor possibilities.
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