Redcurrant jelly

Redcurrant jelly

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 492 kcal
, Fat: 1 g
, Carbohydrate: 110 g
, Protein: 2 g


5 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Redcurrant juice

1 kg red currants
2 dl water


500 g sugar
2 tbsp lemon juice
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2 jars (each approx. 250 ml)

How it's done

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Redcurrant juice

Bring the water and berries to the boil, reduce the heat. Simmer until the berries burst, cover and leave to stand for approx. 10 mins. on the switched-off hob, pour through a jelly bag or sieve lined with a cheesecloth, drain. Don't squeeze out the berries otherwise the juice will become cloudy, pour the juice back into the pan.


Mix the sugar and lemon juice with the berry juice, bring to the boil while stirring, cook on a rolling boil for approx. 10 mins., stirring constantly. Skim off any foam. Ladle the jelly into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately.

Good to know
Shelf life: Store in a cool, dark place for approx. 12 months. Once opened, keep the jars in the fridge and consume the jelly quickly.

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