Red Currant & Raspberry Jelly

"I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!"
Red Currant & Raspberry Jelly created by CountryLady
Ready In:
8 cups




  • Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
  • Add water& bring to a boil over high heat.
  • Reduce heat, cover& boil gently for 10 minutes.
  • Add raspberries, return to a boil& boil gently for 3 minutes.
  • Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
  • If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
  • You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
  • Bring to a boil& boil hard, stirring constantly, for 1 minute.
  • Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
  • Be sure to remove any air bubbles.
  • Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
  • Boil for 5 minutes.
  • Remove from canner, cool, label& store in cool, dark place.

Join The Conversation

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  1. jbudney2000
    I wasn't sure this one was going to turn out but it's fantastic! I love it. The flavor is great. Thanks for the recipe.
  2. Serendipity Elizabe
    Would you think that I could make this with white currants?
  3. Evelyn L Jepson
    I will definitely use receipies, however, discarding the solids...means discarding the seeds...the seeds can be used for the coming years new growth...I would remove the seeds and put in envelopes and put in freezer...this tricks them...then put out in garden where your bushes are....for new plant growth the next year.
  4. caloy
    This recipe turned out very well. The jelly had a lovely flavour, not too sweet like many can be. We've already eaten through the first batch -- will be making more! Thanks
  5. Trying to live off
    Thank you for sharing this lovely jelly recipe. I combined our wild black raspberries with our red currants and I was very pleased with the results. I plan to use it again next year.



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