Mary Berry Red Currant Jelly

Mary Berry’s Red Currant Jelly is a sweet and tangy preserve made from fresh red currants, sugar, and a touch of lemon juice. This vibrant jelly is perfect as a condiment for roast meats, a glaze for desserts, or a spread for toast and scones. With its smooth texture and rich flavor, homemade red currant jelly is a delightful addition to any kitchen.

What is Mary Berry Red Currant Jelly?

Mary Berry’s Red Currant Jelly is a clear, glossy, and tangy fruit preserve made by simmering red currants with sugar and straining the mixture to achieve a smooth jelly. This classic British jelly is often served with roast lamb, venison, or turkey, but it can also be used in sweet and savory recipes.

Other Popular Recipes

• Mary Berry Carrot and Orange Cake
• Mary Berry Lemon and Poppy Seed Loaf Cake
• Mary Berry Red Currant Jelly
• Mary Berry Plum Tarte Tatin

Why You Should Try This Recipe

• Simple and easy to make: Requires just three basic ingredients.
• Perfect for savory and sweet dishes: Great as a sauce, glaze, or spread.
• Homemade with no preservatives: A healthier alternative to store-bought versions.
• Long shelf life: Can be stored for months when properly sealed.
• Beautiful color and texture: A bright red jelly with a smooth finish.

Ingredients Needed for Mary Berry Red Currant Jelly

• 1kg red currants (fresh or frozen)
• 750g granulated sugar
• 1 tbsp lemon juice
• 100ml water

Kitchen Equipment Needed

• Large saucepan
• Fine sieve or muslin cloth
• Wooden spoon
• Measuring cups
• Sterilized glass jars with lids
• Ladle

Instructions to Make Mary Berry Red Currant Jelly

Step 1: Prepare the Red Currants

• Rinse the red currants thoroughly under cold water.
• Remove any leaves or stems, but you don’t need to remove the seeds.

Step 2: Cook the Red Currants

• Place the red currants and 100ml of water in a large saucepan.
• Simmer over medium heat for 10-15 minutes, stirring occasionally, until the berries burst and release their juice.

Step 3: Strain the Juice

• Pour the cooked red currants into a fine sieve or muslin cloth set over a large bowl.
• Let it strain naturally for at least 1-2 hours without pressing the pulp, as pressing can make the jelly cloudy.

Step 4: Measure the Juice and Add Sugar

• Measure the strained juice and return it to a clean saucepan.
• Add 750g of sugar for every 1 liter of juice collected.
• Stir in the lemon juice to enhance the flavor and help with setting.

Step 5: Boil the Jelly

• Heat the mixture gently, stirring until the sugar dissolves completely.
• Bring to a rolling boil and let it cook for 10-15 minutes, skimming off any foam that forms on the surface.

Step 6: Test for Setting Point

• To check if the jelly is ready, place a small spoonful on a cold plate and let it sit for a minute.
• Run your finger through it—if it wrinkles and holds shape, it’s ready. If not, continue boiling for a few more minutes.

Step 7: Pour into Sterilized Jars

• Remove the saucepan from heat and let the jelly sit for 5 minutes to prevent air bubbles.
• Carefully ladle the jelly into sterilized glass jars, leaving a small space at the top.
• Seal the jars tightly while still hot.

Step 8: Store and Enjoy

• Allow the jelly to cool completely before storing.
• Keep in a cool, dark place for up to 12 months. Once opened, store it in the refrigerator.

What to Serve With Mary Berry Red Currant Jelly

• Roast lamb or venison: A classic pairing for rich meats.
• Cheese board: Complements strong cheeses like Brie or Stilton.
• Toast or scones: Perfect for a sweet breakfast or tea-time treat.
• Glaze for meats or vegetables: Adds a sweet, tangy finish.
• Dressing for salads: Mix with olive oil and vinegar for a fruity vinaigrette.

Expert Tips for Making the Best Red Currant Jelly

• Use ripe red currants: Fully ripe currants yield the best flavor and color.
• Don’t rush the straining process: Let gravity do the work for a clear jelly.
• Test for the setting point: Ensures the perfect jelly consistency.
• Sterilize jars properly: Prevents spoilage and extends shelf life.
• Store in a cool place: Keeps the jelly fresh and vibrant for months.

What are Variations of Mary Berry Red Currant Jelly?

• Spiced red currant jelly: Add cinnamon, cloves, or star anise for a festive touch.
• Mixed berry jelly: Combine red currants with raspberries or blackberries.
• Low-sugar version: Use pectin to help set the jelly with less sugar.
• Herb-infused jelly: Add thyme or rosemary for a savory twist.

How Do I Store Mary Berry Red Currant Jelly?

• Unopened jars: Store in a cool, dark place for up to 12 months.
• Opened jars: Keep in the refrigerator for up to 3 weeks.
• Freezing option: Jelly can be frozen in airtight containers for up to 6 months.

How Can I Reheat Red Currant Jelly to Soften It?

• Microwave method: Heat in short intervals, stirring in between.
• Stovetop method: Gently warm in a saucepan over low heat with a splash of water.

Nutrition Value (Per Serving – 1 tbsp)

• Calories: 50
• Carbohydrates: 13g
• Protein: 0.1g
• Fat: 0g
• Fiber: 0.2g

FAQs

Why Is My Red Currant Jelly Not Setting?

Red currant jelly may not be set if there is not enough natural pectin in the fruit. To fix this, boil the jelly for a few more minutes or add a little commercial pectin. Using slightly underripe currants, which contain more pectin, can also help.

How Long Does Homemade Red Currant Jelly Last?

Unopened red currant jelly can last up to 12 months if stored in a cool, dark place. Once opened, refrigerate and use within 3 weeks for the best flavor and texture.

Can I Make Red Currant Jelly Without Sugar?

Yes, red currant jelly can be made with a sugar substitute or honey, but it may not set as well. To help it thicken, use pectin or a longer boiling time.

Can I Freeze Red Currant Jelly?

Yes, red currant jelly can be frozen in an airtight container for up to 6 months. Thaw in the refrigerator overnight before use.

Final Words

Mary Berry’s Red Currant Jelly is a delicious, versatile preserve that enhances both sweet and savory dishes.

Follow this simple recipe and enjoy the perfect balance of sweetness and tartness in every spoonful!

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