Redcurrants in July

A must when visiting my mother in Devon at this time of year is to head into the fruit cage.

The redcurrants hang abundant like little jewels, catching the summer light. Before long I’d picked 2.3 kilos, which I’ll be taking home to turn into redcurrant jelly.

It’s one of the simplest jellies to make, but one of my favourites. Almost fuchsia in colour, bright and clear and softly set, it’s so good with roast lamb or grilled goat’s cheese.

A real taste of summer captured to enjoy long after the season has passed.

Redcurrant Jelly 

There is something magical about redcurrant jelly. Brilliantly clear and ruby red, it catches the light like stained glass, with a delicate balance of sweetness and sharpness that makes it as much at home alongside roast lamb or duck as with a soft grilled goat's cheese.

Redcurrants possess an abundance of natural pectin and acidity, making them one of the few fruits that require nothing more than fruit and sugar to produce a beautifully clear, ruby-red jelly.

Ingredients

• 2kg fresh redcurrants
• 150ml water
• 650g granulated sugar per litre of extracted juice

Method

1. Rinse the redcurrants and place them into a preserving pan with the water. Remove any leaves, but there is no need to remove the stalks, as the fruit will be strained later.
2. Bring gently to a simmer and cook for around 20 minutes, stirring occasionally, until all of the berries have burst and released their juice.
3. Tip the fruit into a jelly bag or a muslin-lined sieve suspended over a large bowl. Leave to drip naturally for at least 6 hours, or preferably overnight. Resist the temptation to squeeze the bag, as this will cloud the finished jelly.
4. Measure the extracted juice and return it to a clean preserving pan. Add 650g granulated sugar for every litre of juice.
5. Warm gently, stirring until the sugar has completely dissolved.
6. Increase the heat and bring the jelly to a rapid rolling boil. Cook for around 5–8 minutes, skimming away any foam as it rises.
7. Begin testing for a set after 5 minutes. The jelly is ready when it reaches approximately 104–105°C, or when a spoonful placed on a chilled plate wrinkles gently when pushed with your finger.
8. Leave the jelly to settle for 3–5 minutes before pouring into warm sterilised jars. Seal immediately.

Notes

The beauty of this recipe lies in its simplicity. By using less sugar than many traditional recipes, the fresh, bright flavour of the fruit shines through, producing a jelly that is intensely fruity, delicately sweet and beautifully clear. It should be a softer set, not a hard, firm jelly.

The Art of Slow Jam celebrates the traditional French method of confiture making—using time rather than shortcuts to create preserves with exceptional flavour. If you'd like more seasonal recipes and preserving inspiration, explore more Recipes or discover my book, The Art of Slow Jam.