Recipe Red currant jelly

Are your toast bored? Here is a red fruit breakfast idea: a fruit jelly that can also be enjoyed as dessert. And what's better than a redcurrant dessert?

Gelée de groseilles
Preparation time:
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Number of persons: Several
  • 1.3 kg of redcurrants (to obtain 1 liter of redcurrant juice)
  • 1.2 kg of caster sugar or crystallized sugar (or 1 kg of gelling sugar)
  • 1 lemon

Recommended products

We recommend: Jam Jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Wash the red fruits and destemm them. Collect the lemon juice.
  • Cook the grains for 10 minutes with a little water and lemon juice until they burst (you can add vanilla pods if you wish to soften the acidity).
  • Pass everything through a vegetable mill or potato masher, then through cheesecloth (thin cloth) to recover as much juice as possible, weigh 1kg.
  • Pour the redcurrant juice and sugar into the jam basin. Mix and bring to a boil. From this moment, count the cooking time: 7 minutes with gelling sugar, otherwise 15 to 20 minutes with caster sugar.
  • Maintain a high heat and stir your fruit jelly often. Check the cooking by pouring a few drops onto a cold plate then tilting the plate. The jam should flow slowly.
  • Skim off if necessary and proceed without delay to potting your redcurrant jam. Close them and turn them over for 1 minute, then put them right side up to let them cool.

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