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🍳 Fresh Homemade Redcurrant Jelly

488 kcal · 30 min · 4 servings

Fresh Homemade Redcurrant Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the redcurrants thoroughly.
  2. 2. Remove all stems and leaves from the berries.
  3. 3. Place the berries in a large pot.
  4. 4. Crush the berries slightly using a fork or a potato masher.
  5. 5. Pour a small splash of water into the pot.
  6. 6. Heat the mixture over medium heat.
  7. 7. Stir constantly while doing so.
  8. 8. Prevent the mixture from boiling or bubbling.
  9. 9. Stretch a juice cloth (a fine cloth for straining) over a large bowl.
  10. 10. Pour the warm fruit pulp through the cloth into the bowl.
  11. 11. Let the juice drip through slowly without pressure.
  12. 12. Wait until the fruit pulp in the cloth has cooled down completely.
  13. 13. Now squeeze the remaining juice out of the cloth.
  14. 14. Measure the amount of juice obtained.
  15. 15. You should have about three quarters of a liter of juice.
  16. 16. Take jam sugar of type 2:1 (two parts fruit, one part sugar).
  17. 17. Add the correct amount of sugar to the juice.
  18. 18. Stir the sugar well into the juice.
  19. 19. Cut the vanilla pods lengthwise.
  20. 20. Scrape out the inner pulp with a knife.
  21. 21. Add the vanilla pulp and the empty pods to the juice.
  22. 22. Add citric acid to the juice.
  23. 23. Bring the mixture to a boil over high heat.
  24. 24. Continue stirring without interruption.
  25. 25. Let the jelly bubble vigorously for three minutes.
  26. 26. Remove the vanilla pods from the mixture.
  27. 27. Rinse the jam jars with hot water.
  28. 28. Fill the hot jelly to the brim into the warm jars.
  29. 29. Seal the jars immediately with the lids.
  30. 30. Place the sealed jars on their lids for ten minutes.
  31. 31. Then turn the jars over.
  32. 32. Let the jars cool down at room temperature.

Nutrition per serving