Redcurrant jelly recipe (2024)

FAQs

Why won't my red currant jelly set? ›

The first option is to unseal your jars and re-cook the jelly. Add more sugar, add some pectin, and you'll get your gel. Resterilize your jars, top with new lids, and process again.

Mistakenly thought to promote a tree disease, currant bushes across the country were systematically uprooted in the early 1900s, and production was prohibited for many years. But now you can find currants in the farmers' markets. Grab up some pints when you see them, because the season won't last long.

Cranberry sauce, a Thanksgiving favorite, can be a suitable substitute for red currant jelly in certain recipes. Its tartness and vibrant color can elevate poultry dishes and desserts alike.

If you have a recipe that calls for currant jelly as an ingredient and you don't have any homemade currant jelly and you can't find it in stores, try substituting apple jelly or grape jelly. They don't have the same flavor (or color) but do have the same texture and bring a fruity flavor.

To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination.

Add pectin.

While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

Uses: Redcurrant jelly is traditionally served with roast lamb or venison. A tablespoonful of jelly also adds a delicious flavour to lamb or venison casseroles.

Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency. Still stumped? Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens.

"Resist adding granulated sugar—you won't get the full effect unless you reheat the sauce and the sugar dissolves," writes Kelsey Kloss. "Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste.

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.

Can you freeze red currant jelly? ›

You can, as long as the jar is thick enough to withstand any expansion of the filling. If in doubt, you can transfer the jelly to a plastic contsiner with a tight seal. People make freezer jam all the time, a way of setting jams and jellies without added pectin.

Pour into the warm sterilised jars to fill to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 3 months.

If the storage place is too warm or the storage temperature fluctuates, liquid will also seep out of the jelly. Store sealed jellies in a cool, dark, dry place. The ideal storage temperature is 40 to 70 degrees Fahrenheit.

Freezer jam is supposed to have a thick, pudding-like consistency but if it doesn't set it will be runny and much thinner. If your jam doesn't properly set, it's usually because the ratio of fruit to sugar was off, your pectin was old, or because your sugar didn't fully dissolve.

sometimes if it doesn't set within 12–24 hours but has at least a partial set, if you give it a week or two, it will firm up some. if it is syrupy but not solidifying at all after a few days, it is probably not going to set. then you have two options, either use as a syrup or you can reprocess it.

Jelly didn't set!!

Two problems can arise when using gelatin in this way: Acidity hinders it from getting solid, so citrus and stuff like that is better done with pektin or starch. Second problem might be not heating the gelatin up enough. It does not set properly if you dont heat it to about 140F.