Red Currant Raspberry Jelly
Capture the essence of summer in a jar with this exquisite Red Currant Raspberry Jelly recipe, a delightful blend of tart red currants and sweet, juicy raspberries. Perfectly balanced with a touch of lemon juice and natural pectin for that ideal jelly consistency, this preserve is bursting with vibrant flavor and vivid color. The easy-to-follow recipe transforms simple ingredients into a homemade fruit preserve that’s perfect for spreading on toast, drizzling over yogurt, or pairing with your favorite cheeses. With step-by-step instructions on straining the fruit for a silky texture and achieving the perfect set, this small-batch jelly will awaken your taste buds and make a stunning addition to your pantry. Perfect for canning enthusiasts and fruit lovers alike, this Red Currant Raspberry Jelly is a must-try recipe for capturing the flavors of the season.
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Ingredients
- 500 grams Red currants (fresh or frozen)
- 500 grams Raspberries (fresh or frozen)
- 800 grams Sugar
- 15 grams Pectin
- 2 tablespoons Lemon juice
- 250 milliliters Water
Directions
Step 1
Rinse the red currants and raspberries under cold water, and remove any stems or debris.
Step 2
Place the red currants and raspberries in a large pot with 250 milliliters of water. Bring to a boil over medium heat and let simmer for 10-15 minutes, stirring occasionally to release the juices.
Step 3
Once the fruits have softened, mash them gently with the back of a spoon or a potato masher to extract as much juice as possible.
Step 4
Pour the fruit mixture through a fine-mesh strainer or cheesecloth into a large bowl, pressing the fruit pulp gently to extract every drop of juice. Discard the solids.
Step 5
Measure the collected juice. You should have about 750 milliliters. If the quantity is different, adjust the amount of sugar accordingly (use 1 part juice to 1.1 parts sugar by weight).
Step 6
Return the juice to the pot and stir in the sugar, pectin, and lemon juice. Mix well until the sugar has dissolved.
Step 7
Bring the mixture to a rapid boil over high heat, stirring constantly to prevent sticking. Boil for 5-7 minutes, or until the jelly reaches 105°C (220°F) on a candy thermometer.
Step 8
To test for doneness, spoon a small amount of jelly onto a cold plate and let it cool for a few seconds. Push it with your finger; if it wrinkles and holds its shape, it’s ready. If not, continue boiling for another 1-2 minutes and test again.
Step 9
Once done, remove the pot from the heat and skim off any foam from the surface with a spoon.
Step 10
Carefully pour the hot jelly into sterilized jars, leaving 1/4-inch of headspace at the top. Wipe the rims clean, seal with sterilized lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
Step 11
Allow the jars to cool completely at room temperature. Check that the lids have sealed; if any jars haven’t sealed properly, refrigerate and consume within a few weeks.
Step 12
Store the sealed jars in a cool, dark place for up to a year. Enjoy your homemade Red Currant Raspberry Jelly!
Nutrition Facts
| Serving size | 2098.6 grams (2098.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3755 |
| Total Fat 6.90g | 9% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Total Carbohydrate 927.60g | 337% |
| Dietary Fiber 54.10g | 193% |
| Total Sugars 858.10g | |
| Protein 13.20g | 26% |
| Vitamin D 0IU | 0% |
| Calcium 312mg | 24% |
| Iron 9mg | 48% |
| Potassium 2178mg | 46% |
Source of Calories