Whitecurrant Jelly



  • 1½ kg whitecurrants – actually it doesn’t really matter how much you have, the amount of sugar added will depend on the amount of juice extracted.
  • ½ litre water
  • Sugar


  1. Wash the fruit and remove any leaves or bits of twig. You can leave the stalks in. Put them in a preserving pan with the water.
  2. Heat very gently to draw the juice from the fruit, then simmer slowly until the fruit has been totally softened or turned to pulp.
  3. Strain through a scalded jelly bag. Leave it overnight to ensure all the juice has been extracted. Don’t be tempted to squeeze the bag, you will make your jelly cloudy for little extra juice.
  4. Measure the juice and add approx. 1kg sugar for every litre of juice.
  5. Return the juice and the sugar to a clean preserving pan and heat slowly until all the sugar has dissolved. Stir frequently to ensure the sugar doesn’t stick.
  6. Bring to the boil and boil rapidly until setting point is reached. Place a little on a saucer and allow to cool – the jelly should wrinkle when pushed with a finger. There is a lot of pectin in currants so, it should reach setting point quite quickly.
  7. Skim to remove any froth from the top of the jelly or add a small knob of butter and stir in rapidly (this should remove any froth from the top of the jelly).
  8. Pot up in small, hot, sterilised jars. Cover immediately.