Currant jelly recipe

Easy two ingredient currant jelly is perfect for beginning home canners.

We're currant-ly jealous of anyone eating this.

Red currant jelly comes together with just two ingredients ~ fruit and sugar. Since the currants are naturally high in pectin and acidic, there's no need to add lemon juice or commercial pectin.

Mary Berry’s Red Currant Jelly is made of fresh red currants, water, white sugar, and liquid fruit pectin. This recipe serves 12 and takes approximately 1 hour to prepare, cook, and jar the jelly, providing a delightful homemade spread for toast and desserts.

Red currant jam is quick and easy to make at home. Leave the seeds in for a chunky jam, or sieve them out, your choice.

Red currant jelly is a beautiful ruby-red condiment made with fresh summer red currants. Its sweet-tart flavor pairs perfectly with roast lamb and cheese.

This easy red currant jelly recipe is tart in taste and spreads easily on toast or great on ice creams.

Blackcurrant Jelly ~ This easy homemade jelly only has two ingredients (Black currants and sugar). No pectin required, and safe for canning. #canning #foodpreservation #preservingfood #homestead #selfreliant #selfsufficiency #homesteading #blackcurrant #blackcurrantrecipes

Red Currant Jelly, A great tasting bright red jelly, I picked my currants, in the Summer and froze them. 12 cups red currants. (I used frozen ones) 6 cups water 6 cups sugar In a large pot bring currants and water to a boil over high heat. Reduce heat and simmer for 10 minutes or until currants are softened. Use a potato masher to mash up the currants. Pour into prepared jelly bags and let drip overnight... without squeezing. or use a colander lined with cheesecloth. Measure liquid. You…

Red currant recipes showcase this short lived summer fruit in all the best ways. Once picked, red currants are delicious when added to baked goods, made into sauces, or preserved in various forms. For many,