Thursday, August 8, 2013

Red Currant Jelly – Red Currant Sorbet

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Making jellies is a bit more involved than making jams, but when red currants are in season I make the time. This jelly is classic and so is the recipe – simple and straightforward – currant juice, sugar, a splash of lemon juice and a dab of butter - et voila!

The results are fit for a King (or his Queen); you will feel like royalty when spread that scarlet sweetness across your morning scone. With the pulp that is left over from the jelly-making you can throw together a quick Currant Sorbet: Red Currant Jelly for breakfast, Red Currant Sorbet for dessert…what a wonderful life!



6 lbs Red Currants

4 ½ cups White Sugar

2 Tablespoons Lemon Juice

1/2  Tablespoon Butter


Place the currants into a large pot, and crush with a potato masher, flat back of a large spoon,  or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, let drain for a minimum of 2 hours, then measure out 5 cups of the juice. If you do not have enough juice boil some more water and pour gently over pulp, let drain. Reserve pulp for a simple sorbet (recipe below). You may keep pulp in the refrigerator for several days.

Pour the juice into a large saucepan. Turn heat to high, add sugar all at once. Stir constantly.When sugar is dissolved add Lemon Juice and Butter. Bring to a rapid boil over high heat; continue stirring constantly. Allow to boil for 5 minutes continuing to stir.

Remove from heat and skim off foam (if you have any) from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/4 inch from the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.
Remove, let cool, check seal.  Store on cool, dark shelf for up to one year.

Simple Red Currant Sorbet


1 1/2 cups Water

2 cups Sugar

4 cups Red Currant juice made with leftover pulp

2 Tablespoons Lemon Juice

2 Tablespoons Vodka (makes a little less icy)


Take the 4 cups of pulp you reserved from making jelly, place in the work bowl of a food processor, process until smooth, but not puréed.

Combine the water and sugar in a medium-sized pan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Add Lemon Juice . Turn down heat. Add pulp. Simmer for 5 - 10 minutes,  stirring gently. Remove heat, stir in Vodka let cool slightly.

Strain the fruit through a jelly cloth or cheese cloth, let drain for at least 2 hours.

Place the strained juice in a shallow pan; an 8" x 8" or 9"x 9" cake pan works well. Place the pan in the freezer. There is no need to cover it.

After 2 hours, stir it around, bringing the frozen edges into the center. Return to the freezer.

Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Longer than that it will be difficult to scoop,but you can cover and keep in the freezer for a week or two.  Soften at room temperature for maybe 10 minutes before serving. Scoop into dishes and serve.

You may also follow this recipe using other fruit juices...try pineapple, lemon, mango or what have you.


  1. Your article is very helpful thank you very much for sharing .

  2. Very interesting. I only tried canning preservation and I haven't tried to make jellies before. Maybe I should try this next time. Thanks for sharing your recipe.