Homemade Redcurrant and Mint Jelly

A fruity and fresh homemade jelly, we love serving this jelly alongside lamb during our Sunday lunch.

Homemade Redcurrant and Mint Jelly
PREP TIME Overnight COOK TIME 30 minutes MAKES 2 x small jars
  • Ingredients:
  • 500g of redcurrants
  • A sprig of fresh mint
  • 500g of granulated sugar
  • ½ a lemon juice
  • 10 mint leaves, finely chopped

Preparation method

  1. Start by preparing the redcurrants by washing them and placing them into a large preserving pan along with 500ml of water. Add the fresh mint sprig to the water and bring to the boil.
  2. Stir the redcurrants, allowing them to break down and release their natural flavours.
  3. After 10 minutes, remove the pan from the heat before using your ladle to ladle both the fruit and liquid into the jelly bag that is in the jelly strainer, prop the jelly strainer over the top of a large saucepan, leaving the mixture to drip through into the pan overnight.
  4. The following day when all the liquid has dripped through, transfer the juice into a clean preserving pan before adding the sugar and the lemon juice.
  5. Place the pan onto a gentle heat and cook, making sure to stir while the sugar dissolves.
  6. Place a small plate into the freezer.
  7. Bring the mixture to a boil and allow to boil for around 15 minutes or until setting point has been reached. Setting point is around 104°C.
  8. Remove the saucer from the freezer and place a small amount of jelly onto the plate, pushing down with your finger to discover whether the jelly wrinkles or not. If it wrinkles then it is ready to serve, if not ready, place back onto the boil for a further few minutes.
  9. Remove the pan from the heat, stirring in the finely sliced mint leaves before gently pouring into your sterilised jam jars, we recommend using the stainless-steel funnel.