Homemade Redcurrant and Port Jelly: An Exquisite Sweet & Tangy Preserve Recipe
Indulge in the exquisite taste of homemade **Redcurrant and Port Jelly**, a truly artisanal preserve that captivates with its vibrant color and sophisticated flavor. This delightful jam is a celebration of juicy red berries, elevated by the deep, nuanced notes of a subtle hint of Port wine. The natural tartness of redcurrants perfectly balances the sweetness of the Port, creating an intense, ruby-red hue and a complex, irresistible taste that’s both sweet and delightfully tangy.
Imagine starting your day with a luxurious jam sandwich, or stirring a spoonful of this rich jelly into your morning yogurt. Its versatility extends far beyond breakfast, making it a wonderful addition to various dishes. This simple recipe guides you through creating a batch of this magnificent jelly, ensuring you’ll enjoy a gourmet touch in your kitchen.
Redcurrant and Port Jelly: A Celebration of Homemade Flavors
This year, nature truly blessed us with an exceptional harvest of redcurrants, alongside an abundance of other fruits. The mild weather, with virtually no late frosts, meant our fruit bushes were laden with plump, ripe berries, perfect for preserving. Faced with such a bounty, my kitchen transformed into a hub of activity, dedicated to capturing the season’s peak flavors.
I found immense joy in filling countless jars with homemade jams and jellies, carefully freezing the surplus fruit for future culinary adventures. One of my favorite ways to utilize these precious berries is in recipes like frozen yogurt with red fruit – where this very redcurrant and Port jelly can be a star ingredient. It’s truly a treat that keeps on giving!
Redcurrants are known for their naturally tart profile, but this is beautifully mellowed and complemented by the sugar used in the jelly-making process. The addition of Port wine introduces a wonderful depth and complexity, enhancing the overall flavor and making this jelly even more irresistible. Don’t worry about the alcohol content; as the Port is cooked, almost all of the alcohol evaporates, leaving behind only its rich, aromatic essence. This ensures a family-friendly preserve that everyone can enjoy.
Each spoonful of this redcurrant jelly with Port is a harmonious blend of bright, fruity freshness, subtly underscored by the deep, warming notes of the Port. While it’s absolutely phenomenal spread on a slice of bread or stirred into creamy yogurt, its versatility doesn’t stop there. Consider pairing it with a succulent piece of grilled meat for a sweet and savory sensation, or drizzling it over your favorite pancakes and waffles for an elevated breakfast experience. It’s simply delicious in every application!
Essential Ingredients for Your Easy Redcurrant and Port Jelly
To embark on the delightful journey of preparing this exquisite Redcurrant and Port Jelly, you’ll need a handful of carefully selected ingredients. The precise quantities can be found conveniently listed in the recipe card at the very bottom of this blog post. Let’s delve into what makes each component crucial:
- Redcurrants: These vibrant berries are the star of our jelly. Known for their balanced sweet and sour profile, redcurrants provide the perfect foundation. You can use either fresh or frozen redcurrants. If using fresh, gently remove the berries from their stems and wash them carefully with water just before you’re ready to cook. The entire berry, including its skin and tiny seeds, contributes to the flavor and pectin.
- Sugar: More than just a sweetener, sugar plays a vital role in both the taste and the preservation of your jelly. It balances the tartness of the redcurrants and acts as a natural preservative, extending the shelf life of your homemade creation. Granulated sugar is typically used, but you can also use preserving sugar for extra confidence in setting.
- Red Port: The secret ingredient that truly elevates this jelly! A sweet variety of Port, such as Ruby or Tawny, will infuse the jelly with deep, complex flavors and a beautiful reddish-brown hue. While the alcohol largely cooks off during the simmering process, if you prefer a non-alcoholic version, excellent substitutes include high-quality apple juice, grape juice, or a rich berry juice like cranberry or cherry juice.
Crafting Your Homemade Redcurrant and Port Jelly: A Step-by-Step Guide
Creating this delicious homemade redcurrant and Port jelly is a rewarding process that yields fantastic results. Below, you’ll find a clear, step-by-step description. For a printable version with precise measurements, refer to the detailed recipe card at the bottom of this blog post.
- Prepare the Berries: Begin by placing your clean redcurrants into a large saucepan along with the specified amount of water. Bring this mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and allow the berries to simmer for approximately 20 to 30 minutes. Stir occasionally to prevent sticking. This simmering process is crucial as it helps the berries break down, releasing their flavorful juice and natural pectin, which is essential for the jelly to set.
- Extract the Juice: Once the berries are tender and have softened considerably, place a fine-mesh sieve (or a jelly bag for extra clarity) over a large heatproof bowl. Carefully transfer the cooked berries into the sieve. Allow the juice to drain naturally overnight, without pressing the fruit. This passive draining ensures a clear, vibrant jelly free from pulp and seeds. Patience here is key for a truly beautiful jelly.
- Cook the Jelly Base: Measure the extracted redcurrant juice. In a clean, large saucepan, combine the juice with the measured sugar and Port wine. Bring this mixture to a rolling boil over medium-high heat, stirring constantly until the sugar has completely dissolved. Once boiling, let it cook vigorously for five minutes.
- Test for Set and Bottle: After five minutes of boiling, it’s time to check if your jelly has reached the perfect setting point. To do this, drop a small spoonful of the hot jelly onto an ice-cold plate (which you should have placed in the refrigerator earlier). Wait about 30 seconds, then gently push the jelly with your finger. If it wrinkles and sets, your jelly is ready. If it still runs or is too liquid, continue cooking for another two minutes and repeat the cold plate test. Repeat this process until the desired consistency is achieved. Once ready, turn off the heat. Use a clean kitchen towel or a spoon to carefully skim off any foam that has formed on the surface of the jelly – this ensures a clear, attractive finish. Finally, pour the hot jelly into your pre-sterilized jars, leaving about ¼ inch of headspace. Screw the lids on tightly.
This magnificent jelly is utterly delicious on a warm slice of bread, swirled into a bowl of creamy yogurt, served alongside a good piece of roasted meat, or generously spread on a fluffy pancake! Enjoy your homemade creation!
Expert Tips, Creative Substitutions, and Flavorful Variations
Enhance your redcurrant and Port jelly experience with these helpful tips, clever substitutions, and exciting variations:
- Sterilization is Key: Before you even begin cooking, ensure all your glass jars and lids are meticulously sterilized. This crucial step prevents spoilage and ensures a long shelf life for your homemade jelly. A good method involves washing jars thoroughly, then placing them in a hot oven (around 250°F / 120°C) for 15-20 minutes, or boiling them in water for at least 10 minutes. Ella’s Better Bakes offers a great guide on sterilizing glass jars here.
- Berry Medley for Deeper Flavors: For a more complex and rich flavor profile, consider processing redcurrants together with other berries. You can replace up to half of the redcurrants with blueberries, which will add a darker hue and a sweeter, more mellow taste. Alternatively, adding raspberries can enhance the tartness and aromatic quality.
- Apple-Berry Jam Delight: Introduce another dimension of flavor and pectin by adding a finely chopped apple to your berry mixture during the initial simmering stage. The apple will break down and contribute a lovely texture and a subtle sweetness.
- Sweet Strawberry Infusion: If you prefer a sweeter, more intensely fruity jelly, incorporate fresh strawberries. A good ratio to try is using 1½ cups (300 grams) of strawberries with 1¾ cups (200 grams) of redcurrants. The strawberries will naturally sweeten the blend and provide a beautiful aroma.
- Pure Jelly Clarity: Remember, you cook the berries primarily to release their juice and pectin. The subsequent straining process is vital: by allowing the juice to drain through a sieve or jelly bag, all unwanted seeds, stems, and skins are left behind, ensuring a perfectly clear and smooth jelly. Do not press the berries if you want a clear jelly!
- Foam Removal for Perfect Presentation: After the jelly has finished cooking, you’ll often see a layer of foam on top. Gently sweep across the surface with a piece of paper towel or skim it off with a spoon. Removing this foam is important for both the aesthetic appeal and the long-term quality of your jelly, as foam can trap air and affect preservation.
- Seal with Confidence: Once you’ve carefully poured the hot jelly into your sterilized jars and secured the lids, immediately turn the jars upside down for about 5-10 minutes. This creates a vacuum seal as the jelly cools, which helps prevent air from entering and significantly reduces the risk of spoilage, ensuring your jelly keeps longer.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card below! Your feedback helps other home cooks and me enormously.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 5 cups redcurrants
- 1¼ cup water
- 2½ cups sugar
- 3 tablespoons port wine
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
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Wash the fruit gently and carefully remove any stems.
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Place a small plate in the refrigerator or freezer to chill thoroughly. This will be used for testing the jelly’s set.
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Sterilize all jars and lids you plan to use. This is crucial for proper preservation and shelf life.
Prepare Redcurrant and Port Jelly
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Place the prepared redcurrants in a large saucepan with the measured water. Bring the mixture to a rolling boil over medium-high heat.5 cups redcurrants, 1¼ cup water
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Reduce the heat to low and allow the berries to simmer gently for 20 to 30 minutes, or until they are very soft and have burst open, releasing their juice. Stir occasionally to prevent scorching.
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Place a fine sieve (lined with muslin or a jelly bag for an extra clear jelly) over a large bowl. Carefully pour the cooked berries into the sieve and let them drain overnight, without pressing them. This slow draining extracts the clearest juice.
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Measure the extracted redcurrant juice. In a clean, heavy-bottomed saucepan, combine the juice with the measured sugar and Port wine. Stir well until the sugar dissolves completely. Bring the mixture to a vigorous, rolling boil.2½ cups sugar, 3 tablespoons port wine
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Maintain the rolling boil for 5 minutes. This high heat is necessary to activate the pectin and achieve a proper set.
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Perform the cold plate test to check for the jelly’s set. Spoon a small amount onto your chilled plate, wait 30 seconds, then gently push with your finger. If it wrinkles, it’s ready. If not, continue to simmer for an additional 2 minutes and repeat the test until the desired gel consistency is reached.
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Once the jelly has reached its setting point, carefully remove any foam from the surface using a clean kitchen paper towel or a spoon. This ensures a clear and beautiful jelly.
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Turn off the heat. Carefully ladle the hot jelly into your pre-sterilized jars, filling them almost to the top, leaving about ¼ inch (0.5 cm) headspace. Secure the lids tightly.
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Don’t forget to label your jars with the jelly’s name and the date it was made. Store them in a cool, dark place.
Notes
- Also commonly called currants, these berries range from tart to sweet-sour. You can eat the whole berry, including skin and seeds. Always remove the stems and wash them gently with water just before using. Frozen redcurrants can be used interchangeably with fresh.
- The initial cooking process for the berries is to help them break down and release their juice, which contains natural pectin. When straining, avoid pressing the berries to ensure a perfectly clear jelly; seeds, stems, and skins will remain behind in the sieve.
2. Red Port: Use a quality sweet variety. Ruby Port offers a vibrant, fruity character, while Tawny Port provides a nuttier, more mellow depth – both are excellent choices. For a non-alcoholic alternative, replace Port with an equal amount of good quality apple juice, dark grape juice, or a rich berry juice like cranberry or cherry juice. The alcohol in Port will mostly evaporate during cooking.
3. Variations:
- Berry Blend: For a richer and deeper flavor profile, combine redcurrants with other berries. You can replace up to half of the redcurrants with blueberries or blackberries. Adjust sugar to taste if using sweeter berries.
- Apple-Berry Jelly: For added body and a subtle apple flavor, add one finely chopped apple (peeled or unpeeled, depending on preference) to the saucepan with the redcurrants in the first cooking step.
- Strawberry Infusion: For a sweeter and more aromatic jelly, incorporate strawberries. A delightful combination is to use 1 ½ cups (300 grams) of strawberries and 1 ¾ cups (200 grams) of redcurrants.
- Spiced Jelly: Infuse your jelly with warm spices by adding a cinnamon stick, a few cloves, or a vanilla bean to the juice, sugar, and Port mixture while boiling. Remove the spices before bottling.
4. Jam Tips:
- Sterilization: Ensure all jars and lids are thoroughly sterilized before filling. This is paramount for preventing spoilage and ensuring the jam keeps well.
- Foam Removal: Gently skim any foam from the surface of the hot jelly with a spoon or a piece of paper towel. This improves the clarity and appearance of the finished jelly and prevents air pockets.
- Vacuum Seal: After pouring the hot jam into sterilized jars and sealing them, turn the jars upside down for about 5-10 minutes. This helps create a vacuum seal, which further aids in preservation.
5. Storage:
Provided the jars are properly sterilized and sealed, this Redcurrant and Port Jelly can be stored in a cool, dark pantry for up to one year. Once a jar is opened, it should be kept refrigerated and will remain fresh for several weeks.
Nutrition
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