How To Make Redcurrant Jelly - The Fermented Foody

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How To Make Redcurrant Jelly

I know. I know. I should have posted this in December! Smack to silly old me, huh? Given that I disappeared into the land of ‘sad’ for a while (I almost drove to Battersea Dogs Home today to ask if I could foster a doggie – nooo! – it’s not the right time at the moment for us, for many reasons) I made this for a second time, photographed it quickly, then promptly forgot. Doh!

Anyway, it’s never too late and if you can get hold of redcurrants now, there’s still time to ‘get in there!’

Ooh, Really?!

Be aware that alcohol sugars may cause bloating or gastrintestinal issues.

It has no sugar rating and on the advice of my naturopath (a professional with over three decades of experience in the field of health) I’m only recommending xylitol made from beech and birch.

Today I searched online and read that this company manufactures their product from birch and beech.

A quick phone call confirmed that, indeed, their product is sourced from beech and birch.  They were happy to follow up with the same confirmation in writing, on email.

Here’s the link:

300g UK

500g UK

Be careful what you purchase. Xylitol is made from various sources including oats, berries, sugar cane and beets. If you have allergies or food intolerances, it’s always wise to call a manufacturer before you purchase, since most products won’t list their source on the packaging.

Okay! You ready? I’m chuffed with this. I’ve made it twice and it’s ready to pour into a jar within 30 minutes of starting.  So exciting!  It will take a little longer if you need to strain by hand.

Most jams and jellies seem to list sugar as their top ingredient. This one is predominately fresh fruit. Yay!

Agar flakes are a sea vegetable, naturally organic. This brand create their flakes the traditional Japanese way, by cooking a selection of sea vegetables, then naturally freeze drying them outside in winter sun and snows:

How To Make Redcurrant Jelly

Redcurrant JellyGather your Goodies

600g Fresh Redcurrants

35 ml Filtered/Mineral Water

3/4 (250ml) Cup Xylitol

2 1/2 Tablespoons Agar Flakes

It’s Action Time!

  • Remove redcurrants from the stalks and place in a colander
  • Rinse them thoroughly, so no woody parts remain
  • Add them to a saucepan, along with the water
  • Cook on a medium heat for 15 minutes
  • Strain out the pips by sieving the mixture or pushing it through a juicer
  • Wash your saucepan or grab a fresh one
  • Return your clean mixture to the saucepan (it will be fairly thick)
  • Add the sugar and agar flakes
  • Keep on a low heat until the sugar and flakes have melted and the mixture is boiling (stir while this is happening)
  • Pour your runny jam into a jam jar, rest a sheet of kitchen paper towel over the top so it can breath and leave overnight to set.
  • Done!

HOW easy?!

I’ll be back soon with ideas for a different type of setting agent. I know you may need to use a different one to the one I had in stock. Bear with me! I’ve been on the phone this afternoon to a director of the company, to ensure their products are a high standard and am waiting for more information on their range this week.

I’ll be back with more jams’n’jellies this year. I so enjoyed making this and working out how to make it super easy for you.

Redcurrant Jelly




About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

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Leave a Comment:

Robyn says

I’ve never had currant, but this looks fabulous!! Thanks for sharing and for the warnings about tummy issues!

Trish says

I’ve never had a currant! Hmmm I may have to try to find some!

Paola says

That is amazingly easy and cool, sounds very tasty aswell, I will definetly give it a try.

    Sarah Jackson says

    Thanks Paola. I hope you like it.

verushka says

oh seems pretty easy to do! Thank you for sharing.

Wendy Tomlinson says

Ooh, I love redcurrant jelly. This seems easy enough to make. Thanks for sharing Sarah

    Sarah Jackson says

    It certainly is Wendy. 🙂 Pleasure.

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