Are you tired of the same old dessert recipes? Look no further! This season, we’re excited to share 20 delicious sweet recipes that feature the star ingredient: red currant jelly. From classic combinations to unique twists, these desserts are sure to satisfy your sweet tooth and impress your friends and family.
Whether you’re a fan of warm spices, bright citrus flavors, or subtle herbal notes, there’s something on this list for everyone. And the best part? Each recipe is easy to make and requires minimal ingredients beyond the star of the show: red currant jelly.
In the following pages, we’ll dive into each of these 20 recipes, from classic red currant jelly with cinnamon to red currant jelly with vanilla bean and everything in between. So grab your mixing bowl and get ready to indulge in a world of sweet and tangy treats!
Classic Red Currant Jelly with Cinnamon
A sweet and tangy jelly that’s perfect for toast, scones, or as a topping for yogurt or ice cream. This recipe uses fresh red currants and a hint of cinnamon to create a deliciously balanced flavor.
Ingredients:
– 2 cups fresh red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cinnamon
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a large pot, combine the currants, sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes.
3. Mash the currants with a potato masher or the back of a spoon to release their natural pectin.
4. Continue to simmer the mixture for an additional 10-15 minutes, or until the jelly has thickened and passed the “wrinkle test”.
5. Remove from heat and stir in the ground cinnamon.
6. Ladle the jelly into clean, sterilized jars and seal tightly.
Cooking Time: 35-40 minutes
Spiced Red Currant Jelly with Star Anise
This sweet and tangy jelly is infused with the warm, aromatic flavors of star anise, making it perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 2 whole star anise pods
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the red currants, sugar, and water.
3. Add the star anise pods to the mixture and bring to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the jelly has thickened and passed the “wrinkle test”.
5. Remove from heat and stir in the lemon juice.
6. Strain the jelly through a fine-mesh sieve into a clean glass jar or airtight container.
Cooking Time: 20-25 minutes
Red Currant Jelly and Rosemary Glaze
Elevate your culinary creations with this sweet and savory combination of red currant jelly and rosemary glaze. Perfect for topping meats, cheeses, or using as a dip.
Ingredients:
– 1 cup red currants
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons honey
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– 1 tablespoon apple cider vinegar
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, water, and honey in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened into a jelly-like consistency.
3. Remove from heat and stir in chopped rosemary and apple cider vinegar.
4. Strain the glaze through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
5. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 20-25 minutes
Red Currant Jelly with Orange Zest
This sweet and tangy jelly is perfect for topping toast, yogurt, or using as a glaze for meats or cheeses. The addition of orange zest gives it a bright and citrusy flavor that complements the natural sweetness of the red currants.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 teaspoon grated orange zest
– Pectin (optional)
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. Combine the currants, sugar, water, and lemon juice in a medium saucepan.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the mixture has reduced slightly and the currants have broken down.
4. Stir in the orange zest and pectin (if using).
5. Continue to simmer for an additional 5-10 minutes, or until the jelly has thickened to your liking.
6. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 25-30 minutes
Red Currant Jelly and Mint Infusion
This homemade jelly and infusion is a perfect blend of sweet and refreshing flavors, ideal for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1/4 cup fresh mint leaves
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or debris.
2. In a large pot, combine the red currants, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and reduced slightly.
3. Remove the pot from the heat and let it cool slightly. Strain the jelly through a fine-mesh sieve or cheesecloth into a clean bowl, pressing on the solids to extract as much juice as possible.
4. Add the fresh mint leaves to the jelly and stir well. Let it infuse for at least 30 minutes, or until the flavors have melded together to your liking.
5. Strain the infusion from the mint leaves before using.
Cooking Time: 25-30 minutes
Red Currant Jelly with Vanilla Bean
This recipe combines the natural sweetness of red currants with the warmth of vanilla bean, resulting in a unique and delicious jelly perfect for toast, scones, or as a glaze for meats or cheeses.
Ingredients:
– 1 cup fresh or frozen red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon lemon juice
Instructions:
1. Combine the red currants and sugar in a medium saucepan. Add the water and vanilla bean.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
3. Remove the vanilla bean and stir in the lemon juice.
4. Continue cooking for an additional 5-10 minutes, or until the jelly has reached your desired consistency.
5. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 30-35 minutes
Red Currant Jelly and Ginger Twist
Elevate your breakfast toast or scones with this unique and flavorful red currant jelly infused with the warmth of ginger. This sweet and spicy jam is perfect for using up a bounty of fresh red currants.
Ingredients:
– 2 cups fresh red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1-inch piece of fresh ginger, peeled and thinly sliced
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the mixture has thickened and reduced slightly.
3. Add the sliced ginger to the pot and continue to simmer for an additional 5-7 minutes, or until the jelly has reached your desired consistency.
4. Remove from heat and let cool slightly. Strain the jelly through a fine-mesh sieve to remove the ginger slices and any seeds.
5. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: Approximately 30-40 minutes
Red Currant Jelly with Lemon Balm
Elevate your breakfast or snack game with this unique and delicious jelly, featuring the sweetness of red currants and the subtle brightness of lemon balm.
Ingredients:
– 1 lb fresh or frozen red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1 tsp lemon zest
– 2 tbsp freshly chopped lemon balm leaves
– Pectin (optional)
Instructions:
1. Rinse the red currants and remove any stems or debris.
2. Combine the currants, sugar, and water in a large pot.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the fruit has broken down and the mixture has thickened.
4. Stir in the lemon zest and chopped lemon balm leaves.
5. Continue to simmer for an additional 10-15 minutes, or until the jelly has reached your desired consistency (224°F on a candy thermometer).
6. Remove from heat and let cool slightly before straining through a fine-mesh sieve into clean jars.
Cooking Time: 40-50 minutes
Red Currant Jelly and Lavender Blend
Elevate your breakfast toast or afternoon tea with this unique and flavorful red currant jelly infused with the subtle sweetness of lavender. This simple recipe yields a deliciously tangy and aromatic preserve perfect for topping yogurt, waffles, or even using as a glaze for meats.
Ingredients:
– 1 cup fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 2 tablespoons lavender syrup (or 1 teaspoon dried lavender buds)
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, water, and lavender syrup (or dried lavender) in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jelly has thickened and passed the “wrinkle test”.
4. Remove from heat and stir in the lemon juice.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar. Store in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Red Currant Jelly with Honey and Thyme
Harness the flavor of red currants, infused with the warmth of honey and the subtlety of thyme, to create a delightful jelly perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 1 cup fresh or frozen red currants
– 2 cups granulated sugar
– 1/4 cup honey
– 1 tablespoon water
– 1 sprig of fresh thyme (about 1 inch)
Instructions:
1. Rinse the currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, honey, and water.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the fruit has broken down and the mixture has thickened.
4. Remove from heat and let cool slightly.
5. Strain the jelly through a fine-mesh sieve into a clean bowl, discarding the solids.
6. Stir in the sprig of thyme and let it steep for at least 30 minutes to allow the flavors to meld.
Cooking Time: 20-25 minutes
Red Currant Jelly and Cardamom Delight
Experience the sweet and tangy combination of red currants and cardamom in this delightful jelly recipe.
Ingredients:
– 1 cup fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cardamom
– 1 tablespoon lemon juice
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, and cardamom.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the mixture has thickened and passed the “wrinkle test”.
4. Remove from heat and stir in lemon juice.
5. Let the jelly cool slightly before transferring it to an airtight container.
Cooking Time: 25 minutes
Red Currant Jelly with Pomegranate Seeds
This sweet and tangy jelly is perfect as a topping for yogurt, oatmeal, or toast. The pomegranate seeds add a burst of flavor and color to this classic red currant jelly recipe.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon pectin (optional)
– 1/4 cup pomegranate seeds
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, water, and lemon juice.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the jelly has thickened.
4. Stir in the pectin (if using) and continue to simmer for another 5 minutes.
5. Remove from heat and let cool slightly.
6. Strain the jelly through a fine-mesh sieve into a clean glass jar.
7. Add the pomegranate seeds to the jelly and stir gently.
Cooking Time: 25-30 minutes
Red Currant Jelly and Basil Fusion
Elevate your condiment game with this unique fusion of sweet red currant jelly and fragrant basil. This flavorful combination is perfect for topping toast, using as a glaze for meats or cheeses, or as a tangy addition to cocktails.
Ingredients:
– 1 cup red currant jelly
– 1/4 cup fresh basil leaves
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. In a small saucepan, combine the red currant jelly and honey. Heat over low heat, stirring until smooth.
2. Add the fresh basil leaves to the saucepan and stir to combine.
3. Remove from heat and let steep for at least 30 minutes to allow the flavors to meld.
4. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
5. Stir in the lemon juice.
Cooking Time: 10-15 minutes (includes steeping time)
Tips:
– Adjust the amount of basil to your taste. You can also use dried basil if fresh is not available.
– This jelly will thicken over time, so store it in an airtight container and refrigerate for up to 2 weeks.
Red Currant Jelly with Apple Cider Vinegar
This sweet and tangy jelly is perfect for topping toast, yogurt, or using as a glaze for meats or cheeses. The apple cider vinegar adds a depth of flavor that complements the natural sweetness of the red currants.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, apple cider vinegar, and lemon juice in a large pot.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
4. In a small bowl, mix the powdered pectin with a little water until it forms a smooth paste.
5. Stir the pectin mixture into the currant mixture and continue to simmer for an additional 5-7 minutes, or until the jelly has thickened.
6. Remove from heat and let cool slightly before transferring to sterilized jars.
Cooking Time: 15-17 minutes
Red Currant Jelly and Clove Infused
Elevate your preserves game with this unique recipe that combines the sweetness of red currants with the warm, spicy flavor of cloves. This jelly is perfect for toast, scones, or as a topping for yogurt or ice cream.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon clove oil (or 1-2 whole cloves)
– Lemon juice (optional)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the currants, sugar, and water.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the currants have broken down and the mixture has thickened.
4. Stir in the clove oil (or muddle in whole cloves) and continue to simmer for an additional 5 minutes.
5. Remove from heat and let cool slightly before straining through a fine-mesh sieve or cheesecloth into a clean bowl.
Cooking Time: 25-30 minutes
Red Currant Jelly with Maple Syrup
This recipe combines the tartness of red currants with the richness of maple syrup, creating a unique and delicious jelly perfect for toast, yogurt, or as a glaze for meats or cheeses.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup maple syrup
– 1 lemon, juiced
– 1 package powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, maple syrup, and lemon juice in a large pot.
3. Bring the mixture to a boil over high heat, stirring occasionally.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Add the powdered pectin and stir to combine.
6. Continue to simmer for an additional 5-7 minutes or until the jelly has thickened.
7. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
Red Currant Jelly and Bay Leaf Aroma
This recipe combines the tanginess of red currants with the warm, herbaceous aroma of bay leaves to create a unique and delicious jelly perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 1 cup red currants
– 2 cups granulated sugar
– 1/4 cup water
– 2 bay leaves
– 1 lemon, juiced
Instructions:
1. Rinse the currants and remove any stems or debris.
2. Combine the currants, sugar, and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.
3. Add the bay leaves and lemon juice to the saucepan. Simmer for an additional 10 minutes.
4. Remove from heat and let cool slightly before straining the jelly through a fine-mesh sieve or cheesecloth into a clean bowl.
5. Discard the solids and store the jelly in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 30-40 minutes
Red Currant Jelly with Almond Extract
A sweet and tangy jelly that’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups red currants, fresh or frozen
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon almond extract
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves. If using frozen, thaw first.
2. In a large pot, combine the red currants, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add the almond extract and stir to combine.
4. In a small bowl, mix the powdered pectin with a little water until smooth. Add to the pot and stir to combine.
5. Continue to simmer for an additional 10-15 minutes or until the jelly has thickened and passed the “wrinkle test”.
6. Remove from heat and let cool slightly before transferring to clean jars.
Cooking Time: 20-25 minutes
Red Currant Jelly and Chili Flakes Kick
Elevate your jam game with this unique recipe that combines the sweetness of red currants with the heat of chili flakes. Perfect for toast, yogurt, or as a glaze for meats or cheeses.
Ingredients:
– 2 cups red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tsp pectin (optional)
– 1/4 tsp chili flakes (adjust to desired heat level)
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. In a medium saucepan, combine the red currants, sugar, and water.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the currants have broken down and the mixture has thickened.
4. Remove from heat and stir in pectin (if using) and chili flakes.
5. Let the jam cool slightly before transferring it to a clean glass jar.
6. Store in the refrigerator for up to 2 weeks.
Cooking Time: 20-25 minutes
Red Currant Jelly with Elderflower Essence
This recipe combines the tartness of red currants with the delicate flavor of elderflower essence, creating a unique and delicious jelly perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 2 cups fresh or frozen red currants
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon elderflower essence
– 1 package powdered pectin
Instructions:
1. Rinse the red currants and remove any stems or leaves.
2. Combine the currants, sugar, and water in a large saucepan.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the fruit has broken down and the mixture has thickened.
4. Stir in the elderflower essence and continue to simmer for an additional 5 minutes.
5. Remove from heat and stir in the powdered pectin.
6. Pour into clean, sterilized jars and seal immediately.
Cooking Time: 25-30 minutes
Summary
Get ready to sweeten up your cooking with these 20 mouth-watering recipes that feature red currant jelly as the star ingredient. From classic combinations like cinnamon and vanilla bean, to unexpected pairings like lemon balm and cardamom, there’s something for every taste bud. With a range of flavors from sweet and tangy to spicy and herbaceous, you’ll find inspiration for cakes, cookies, glazes, and more. Whether you’re a seasoned baker or just starting out, these recipes are sure to delight your senses and satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
