22 Delicious Current Jelly Recipes for Every Season

Venture into a world where every season brings its own burst of flavor with our roundup of 22 Delicious Current Jelly Recipes for Every Season. Whether you’re spreading it on toast or crafting a gourmet glaze, current jelly adds a sweet twist to any dish. Perfect for home cooks looking to spice up their meals, this list promises year-round inspiration. Ready to explore? Let’s dive in!

Classic Red Current Jelly

Just like grandma used to make, this Classic Red Current Jelly is a timeless recipe that brings a burst of fruity flavor to your breakfast table. Perfect for beginners, this guide will walk you through each step to create a jelly that’s both vibrant and delicious.

Ingredients

• For the jelly:
  • 4 cups red currants, fresh or frozen
  • 1 cup water
  • 4 cups granulated sugar
  • 1 pouch (3 oz) liquid pectin

Instructions

1. Rinse the red currants under cold water and remove any stems or leaves.
2. In a large pot, combine the red currants and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a clean pot, pressing gently to extract all the juice. Discard the solids.
4. Add the sugar to the strained juice, stirring until completely dissolved.
5. Bring the mixture to a full rolling boil that cannot be stirred down, then add the liquid pectin. Boil for exactly 1 minute, then remove from heat.
6. Skim off any foam from the surface with a spoon.
7. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with lids and rings.
8. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Here’s the result: a glossy, firm jelly with a perfect balance of sweetness and tartness. Spread it on toast, or get creative by using it as a glaze for meats or a filling for pastries.

Spiced Current Jelly with Cinnamon

Unlock the flavors of autumn with this Spiced Current Jelly with Cinnamon, a perfect blend of sweet and spicy that’s surprisingly simple to make. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• For the jelly:
  • 4 cups of fresh currants
  • 1 cup of water
  • 2 cups of granulated sugar
  • 1 cinnamon stick
  • 1/2 tsp of ground cinnamon

Instructions

1. Wash the currants thoroughly under cold running water to remove any dirt or debris.
2. In a large pot, combine the currants and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract all the juice. Discard the solids.
4. Return the juice to the pot and add the sugar, cinnamon stick, and ground cinnamon. Stir well to combine.
5. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, or until the jelly reaches 220°F on a candy thermometer.
6. Remove from heat and skim off any foam from the surface with a spoon.
7. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Key to this jelly’s appeal is its velvety texture and the warm, aromatic hint of cinnamon that complements the tartness of the currants. Serve it alongside sharp cheeses or as a glaze for roasted meats to elevate your meal.

Current Jelly and Mint Infusion

Whipping up a refreshing Current Jelly and Mint Infusion is simpler than you might think, and it’s a perfect way to cool down on a warm day. This guide will walk you through each step, ensuring even beginners can achieve a delicious result.

Ingredients

• For the infusion:
  • 1 cup water
  • 1/2 cup current jelly
  • 1/4 cup fresh mint leaves
• For serving:
  • Ice cubes
  • Fresh mint sprigs for garnish

Instructions

1. In a small saucepan, combine 1 cup water and 1/2 cup current jelly. Heat over medium heat until the jelly completely dissolves, stirring occasionally, about 5 minutes.
2. Remove the saucepan from heat and add 1/4 cup fresh mint leaves. Let the mixture steep for 10 minutes to infuse the mint flavor.
3. Strain the mixture through a fine mesh sieve into a pitcher, pressing on the mint leaves to extract all the flavor, then discard the leaves.
4. Refrigerate the infusion until chilled, about 1 hour, for the best flavor.
5. Fill glasses with ice cubes and pour the chilled infusion over the ice.
6. Garnish each glass with a fresh mint sprig before serving.

Light and refreshing, this Current Jelly and Mint Infusion boasts a perfect balance of sweetness and herbal notes. Serve it in tall glasses with extra mint sprigs for a visually appealing touch that enhances the drinking experience.

Honey Sweetened Current Jelly

You’re about to embark on a delightful journey to create your very own Honey Sweetened Current Jelly, a perfect blend of sweetness and tartness that’s sure to brighten up any meal. This recipe is designed with beginners in mind, ensuring every step is clear and manageable.

Ingredients

• For the jelly:
• 4 cups fresh currants
• 1 cup honey
• 1/2 cup water
• 1 tbsp lemon juice
• 1 packet (1.75 oz) powdered pectin

Instructions

1. Rinse the currants under cold water and remove any stems or leaves.
2. In a large pot, combine the currants, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract as much juice as possible. Discard the solids.
4. Return the juice to the pot and whisk in the pectin until fully dissolved.
5. Bring the mixture to a full rolling boil that cannot be stirred down, then add the honey, stirring continuously.
6. Boil for exactly 1 minute, then remove from heat.
7. Skim off any foam with a spoon, then ladle the jelly into sterilized jars, leaving 1/4 inch headspace.
8. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Silky smooth with a vibrant color, this Honey Sweetened Current Jelly offers a perfect balance of sweet and tart flavors. Try spreading it on warm toast or swirling it into yogurt for a delightful treat.

Current Jelly with a Hint of Orange

Whipping up a batch of Current Jelly with a Hint of Orange is simpler than you might think, and the result is a beautifully balanced spread that’s perfect for toast, pancakes, or even as a glaze for meats. Let’s dive into the process with clear, easy-to-follow steps.

Ingredients

• For the jelly:
  • 4 cups of fresh currants
  • 1 cup of water
  • 1 orange, zested and juiced
  • 4 cups of granulated sugar
  • 1 pouch (3 oz) liquid pectin

Instructions

1. Wash the currants thoroughly under cold running water and remove any stems.
2. In a large pot, combine the currants and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing gently to extract all the juice. Discard the solids.
4. Return the juice to the pot. Add the orange zest, orange juice, and sugar, stirring to combine.
5. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, then add the pectin. Boil for exactly 1 minute, stirring constantly.
6. Remove from heat and skim off any foam with a spoon.
7. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with lids and rings.
8. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Kick your breakfast up a notch with this jelly’s vibrant flavor and smooth texture. It’s also a fantastic addition to a cheese board, pairing wonderfully with sharp cheddar or creamy brie.

Vanilla Bean Current Jelly

Creating a batch of Vanilla Bean Currant Jelly is simpler than you might think, especially when you follow these detailed steps. Let’s dive into the process.

Ingredients

• For the jelly base:
  • 4 cups fresh currants
  • 1 cup water
  • 1 vanilla bean, split lengthwise
• For the sugar mixture:
  • 3 cups granulated sugar
  • 1/2 tsp butter (to reduce foaming)
• For setting the jelly:
  • 1 (3 oz) pouch liquid pectin

Instructions

1. In a large pot, combine the currants, water, and the split vanilla bean. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. Remove the pot from heat. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract all the juice. Discard the solids.
3. Return the strained juice to the pot. Add the sugar and butter, stirring until the sugar is completely dissolved.
4. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat. Add the liquid pectin, then return to a full boil for exactly 1 minute, stirring constantly.
5. Remove from heat. Skim off any foam with a spoon. Let the jelly cool slightly, then pour into sterilized jars, leaving 1/4 inch headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Zesty and vibrant, this Vanilla Bean Currant Jelly boasts a perfect balance of tart and sweet, with the aromatic depth of vanilla. Spread it on toast, swirl into yogurt, or use as a glaze for roasted meats to elevate your dishes.

Current Jelly and Rosemary Blend

Every home cook knows the joy of discovering a recipe that’s both simple and sophisticated. Today, we’re blending the sweet tang of current jelly with the earthy aroma of rosemary to create a condiment that elevates any dish.

Ingredients

• For the blend:
  • 1 cup current jelly
  • 2 tbsp fresh rosemary, finely chopped

Instructions

1. In a small saucepan, combine 1 cup of current jelly and 2 tbsp of finely chopped fresh rosemary.
2. Heat the mixture over low heat, stirring constantly, until the jelly has completely melted and the rosemary is evenly distributed, about 5 minutes. Tip: Keep the heat low to prevent the jelly from burning.
3. Once melted, remove the saucepan from the heat and let the blend cool to room temperature, about 15 minutes. Tip: Cooling allows the flavors to meld together beautifully.
4. Transfer the blend to a clean jar or container. Tip: For an extra flavor boost, let the blend sit overnight in the refrigerator before using.

With its smooth texture and a perfect balance of sweet and herbal notes, this current jelly and rosemary blend is a versatile addition to your culinary repertoire. Try it as a glaze for roasted meats or a unique spread for morning toast.

Low Sugar Current Jelly

Are you looking for a healthier alternative to your morning toast spread without sacrificing flavor? Our Low Sugar Current Jelly is the perfect blend of tart and sweet, with a reduced sugar content that doesn’t skimp on taste.

Ingredients

• For the jelly:
  • 4 cups fresh or frozen currants
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 cup granulated sugar substitute (like erythritol)
  • 1 packet (1.75 oz) low-sugar pectin

Instructions

1. In a large saucepan, combine the currants, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
2. Once boiling, reduce the heat to low and simmer for 10 minutes, until the currants are soft and the mixture is slightly thickened.
3. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently to extract as much juice as possible. Discard the solids.
4. Add the sugar substitute and pectin to the strained juice, whisking vigorously to prevent clumping.
5. Bring the mixture to a full rolling boil over high heat, stirring constantly, and boil for exactly 1 minute.
6. Remove from heat and skim off any foam with a spoon for a clearer jelly.
7. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and rings.
8. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool completely on a towel-lined countertop.

Keep in mind, the jelly will thicken as it cools. This Low Sugar Current Jelly boasts a vibrant color and a balance of tartness and sweetness, making it a versatile condiment for more than just toast—try it as a glaze for roasted meats or a swirl in your morning yogurt.

Current Jelly with Pomegranate

Gathering the freshest ingredients is the first step to creating a delightful Current Jelly with Pomegranate that’s both vibrant and flavorful. This recipe is perfect for beginners, offering a straightforward approach to a classic preserve with a twist.

Ingredients

• For the jelly:
  • 4 cups of fresh currants, stems removed
  • 1 cup of pomegranate juice
  • 1/4 cup of lemon juice
  • 4 cups of granulated sugar
  • 1 pouch (3 oz) liquid pectin

Instructions

1. In a large pot, combine the currants, pomegranate juice, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
2. Once boiling, reduce the heat to low and simmer for 10 minutes, until the currants are soft and the mixture is fragrant.
3. Strain the mixture through a fine-mesh sieve into a clean pot, pressing gently to extract as much juice as possible without pushing through the solids.
4. Add the sugar to the strained juice and stir well to combine. Bring the mixture to a full rolling boil that cannot be stirred down.
5. Quickly stir in the liquid pectin and return to a full boil for exactly 1 minute, then remove from heat.
6. Skim off any foam from the surface with a spoon, then ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace.
7. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

The jelly sets to a beautiful, glossy consistency with a perfect balance of tart and sweet flavors. Serve it alongside sharp cheeses or as a bright accompaniment to morning toast for a touch of elegance.

Ginger Infused Current Jelly

Discover the art of creating a vibrant Ginger Infused Current Jelly, a perfect blend of spicy and sweet that’s sure to elevate your breakfast toast or cheese platter. This recipe is designed for beginners, guiding you through each step with precision to ensure a flawless result.

Ingredients

• For the jelly:
  • 4 cups fresh currants
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp freshly grated ginger
• For the infusion:
  • 1/2 cup cold water
  • 1 tbsp powdered pectin

Instructions

1. In a large saucepan, combine the fresh currants and 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. While the currants are simmering, in a small bowl, mix the powdered pectin with 1/2 cup of cold water until fully dissolved. Set aside.
3. After the currants have simmered, strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently to extract all the juice. Discard the solids.
4. Add the grated ginger and sugar to the strained juice, stirring to combine. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning.
5. Once boiling, add the pectin mixture, stirring vigorously. Continue to boil for exactly 1 minute, then remove from heat.
6. Skim off any foam from the surface with a spoon, then carefully pour the jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars according to manufacturer’s instructions.

With its glossy finish and a perfect balance of ginger’s warmth and currants’ tartness, this jelly is a delightful addition to your pantry. Try spreading it over warm biscuits or pairing it with sharp cheddar for a sophisticated snack.

Current Jelly and Apple Cider

Let’s dive into making a delightful Current Jelly and Apple Cider, a perfect blend of sweet and tangy flavors that’s sure to impress. This recipe is straightforward, making it ideal for beginners eager to explore homemade preserves.

Ingredients

• For the jelly:
  • 4 cups of fresh currants
  • 1 cup of apple cider
  • 1.5 cups of granulated sugar
  • 1 tbsp of lemon juice

Instructions

1. Wash the currants thoroughly under cold running water and remove any stems.
2. In a large pot, combine the currants and apple cider. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract all the juice. Discard the solids.
4. Return the juice to the pot, add the sugar and lemon juice, and stir until the sugar is completely dissolved.
5. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 20 minutes, or until the jelly reaches 220°F on a candy thermometer.
6. Remove from heat and skim off any foam from the surface with a spoon.
7. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

The jelly will set to a soft, spreadable consistency with a vibrant color and a balance of sweetness from the sugar and tartness from the currants. Serve it alongside warm biscuits or as a glaze for roasted meats to add a burst of flavor.

Current Jelly with Lavender

Whipping up a batch of Current Jelly with Lavender is a delightful way to preserve the vibrant flavors of summer. This recipe guides you through each step, ensuring a perfect set and a fragrant finish that’s sure to impress.

Ingredients

• For the jelly:
  • 4 cups current juice, freshly pressed
  • 1/4 cup dried culinary lavender
  • 4 cups granulated sugar
  • 1 pouch (3 oz) liquid pectin
• For the preparation:
  • Cheesecloth
  • Large pot
  • Canning jars with lids

Instructions

1. Place the dried lavender in a piece of cheesecloth and tie it securely to create a sachet.
2. In a large pot, combine the current juice and lavender sachet. Bring to a simmer over medium heat, then remove from heat and let steep for 15 minutes to infuse the lavender flavor.
3. Remove the lavender sachet and stir in the sugar until completely dissolved. Tip: Ensure the sugar is fully dissolved to prevent crystallization.
4. Bring the mixture to a rolling boil that cannot be stirred down, then add the liquid pectin. Boil for exactly 1 minute, stirring constantly. Tip: A rolling boil ensures the pectin activates properly for a good set.
5. Skim off any foam from the surface, then immediately ladle the jelly into sterilized canning jars, leaving 1/4 inch headspace. Seal with lids. Tip: Skimming the foam ensures a clear jelly.
6. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Finished jelly will have a soft set and a beautiful balance of tart current and floral lavender notes. Try spreading it on toast with a dollop of clotted cream for an elegant treat.

Current Jelly and Black Pepper

For those looking to explore the unique combination of sweet and spicy, this Current Jelly and Black Pepper recipe offers a delightful surprise. Follow these steps to create a dish that balances flavors in a way you might not have imagined possible.

Ingredients

• For the jelly mixture:
  • 1 cup current jelly
  • 1 tbsp freshly ground black pepper
• For serving:
  • 1 loaf crusty bread, sliced

Instructions

1. In a small saucepan, gently heat the current jelly over low heat until it becomes liquid, about 5 minutes. Stir occasionally to prevent burning.
2. Once the jelly is fully melted, remove the saucepan from the heat and immediately stir in the freshly ground black pepper. The heat will help release the pepper’s aromatic oils.
3. Let the mixture sit for 2 minutes to allow the flavors to meld together. This step is crucial for achieving the perfect balance between sweet and spicy.
4. While the mixture is resting, toast the slices of crusty bread until they are golden brown, about 3 minutes per side in a toaster or under a broiler set to high.
5. Generously spread the current jelly and black pepper mixture onto the toasted bread slices. Serve immediately while the bread is still warm for the best texture and flavor contrast.

Key to this dish is the contrast between the sweet, tangy jelly and the sharp, spicy kick of black pepper. Try serving it alongside a sharp cheese for an even more complex flavor profile.

Current Jelly with a Touch of Rum

Just imagine the perfect blend of sweet and spirited in your morning toast or dessert topping. This Current Jelly with a Touch of Rum is a simple yet sophisticated recipe that brings a warm, boozy twist to your homemade jelly.

Ingredients

• For the jelly:
  • 4 cups fresh currants
  • 1 cup water
  • 3 cups granulated sugar
• For the rum infusion:
  • 2 tbsp dark rum

Instructions

1. Wash the currants thoroughly under cold running water to remove any dirt or debris.
2. In a large pot, combine the currants and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
4. Return the juice to the pot and add the sugar. Stir over low heat until the sugar is completely dissolved, about 5 minutes.
5. Increase the heat to medium-high and bring the mixture to a rolling boil. Boil for 15 minutes, or until the jelly reaches 220°F on a candy thermometer.
6. Remove the pot from the heat and stir in the dark rum. Skim off any foam from the surface with a spoon.
7. Pour the jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and let them cool to room temperature.

Rich in flavor with a smooth texture, this jelly pairs wonderfully with scones or as a glaze for roasted meats. The rum adds a depth that elevates the currants’ natural tartness, making it a versatile condiment for both sweet and savory dishes.

Current Jelly and Star Anise

Are you ready to elevate your breakfast game with a unique twist? Today, we’re diving into the aromatic world of ‘Current Jelly and Star Anise’, a delightful combination that brings a sweet and spicy kick to your morning toast or pastries.

Ingredients

• For the jelly:
  • 2 cups current jelly
  • 3 whole star anise

Instructions

1. In a small saucepan, combine 2 cups of current jelly and 3 whole star anise over low heat. Tip: Stir occasionally to prevent the jelly from sticking to the bottom of the pan.
2. Heat the mixture for 10 minutes, or until the jelly has completely liquefied and the star anise has infused its flavor. Tip: Keep the heat low to avoid burning the jelly.
3. Remove the saucepan from the heat and let it sit for 5 minutes to allow the flavors to meld together. Tip: For a stronger anise flavor, let the mixture steep for an additional 5 minutes.
4. Strain the mixture through a fine-mesh sieve to remove the star anise, pressing gently to extract all the liquid.
5. Transfer the strained jelly into a clean jar and let it cool to room temperature before sealing.

Rich in flavor with a smooth texture, this Current Jelly and Star Anise concoction is perfect for spreading on warm biscuits or swirling into your morning yogurt for an exotic touch.

Current Jelly with Lemon Zest

Here’s how to make a delightful Current Jelly with Lemon Zest that’s perfect for adding a bright, tangy flavor to your morning toast or as a glaze for desserts.

Ingredients

• For the jelly:
  • 4 cups fresh currants, stems removed
  • 1 cup water
  • 1 1/2 cups granulated sugar
• For the lemon zest:
  • 1 tbsp finely grated lemon zest

Instructions

1. In a large saucepan, combine the currants and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Return the juice to the saucepan and stir in the sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
4. Continue to boil, without stirring, until the mixture reaches 220°F on a candy thermometer, about 15 minutes. Tip: Skim off any foam that forms on the surface for a clearer jelly.
5. Remove from heat and stir in the lemon zest. Let cool for 5 minutes.
6. Pour the jelly into sterilized jars, leaving 1/4-inch headspace. Seal and let cool to room temperature. Tip: For a smoother texture, strain the jelly again before pouring into jars.
7. Store in the refrigerator for up to 3 months. Tip: The jelly will thicken as it cools, so don’t worry if it seems runny at first.

Your Current Jelly with Lemon Zest will have a vibrant color and a perfect balance of sweetness and tang. Try it as a filling for thumbprint cookies or swirled into yogurt for a refreshing treat.

Current Jelly and Thyme

You might think combining current jelly and thyme is unconventional, but this recipe will change your mind with its delightful balance of sweet and savory. Perfect for those who love to experiment with flavors, it’s a simple yet sophisticated addition to any meal.

Ingredients

• For the jelly:
  • 1 cup current jelly
  • 1 tbsp fresh thyme leaves
• For serving:
  • 4 slices of toasted bread

Instructions

1. In a small saucepan, gently warm the current jelly over low heat until it becomes liquid, about 5 minutes. Tip: Stir occasionally to prevent sticking.
2. Add the fresh thyme leaves to the warmed jelly and stir to combine. Let the mixture sit for 2 minutes to infuse the flavors. Tip: The longer it sits, the stronger the thyme flavor will be.
3. Remove the saucepan from the heat and let the jelly cool slightly, about 3 minutes, before serving. Tip: Cooling helps the jelly thicken slightly for a better texture on the bread.
4. Spread the current jelly and thyme mixture evenly over the toasted bread slices.

Delightfully, the jelly offers a sweet base that’s beautifully contrasted by the earthy thyme, creating a complex flavor profile. Serve it as an elegant appetizer or a unique breakfast option to impress your guests.

Current Jelly with Cardamom

Discover the delightful harmony of sweet and spicy in this Current Jelly with Cardamom recipe, perfect for beginners eager to explore homemade preserves.

Ingredients

• For the jelly:
  • 4 cups fresh currants
  • 1 cup water
  • 3 cups granulated sugar
  • 1/2 tsp ground cardamom
• For the canning:
  • 4 (8 oz) canning jars with lids and bands
  • Large pot for boiling water

Instructions

1. Wash the currants thoroughly under cold running water, removing any stems or leaves.
2. In a large saucepan, combine the currants and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract all the juice. Discard the solids.
4. Return the juice to the saucepan. Add the sugar and cardamom, stirring until the sugar is completely dissolved.
5. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 20 minutes, or until the jelly reaches 220°F on a candy thermometer.
6. While the jelly cooks, sterilize the canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
7. Carefully pour the hot jelly into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with the lids and bands.
8. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool on a towel overnight.

Kickstart your morning with this vibrant jelly spread over warm toast, or pair it with cheese for a sophisticated appetizer. The cardamom adds a warm, aromatic depth that elevates the tartness of the currants, creating a perfectly balanced flavor profile.

Current Jelly and Clove

Honey, have you ever craved a sweet yet spiced spread that dances on your palate? Today, we’re making Current Jelly and Clove, a delightful concoction that pairs perfectly with your morning toast or as a glaze for meats. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• For the jelly:
  • 2 cups fresh currants
  • 1 cup granulated sugar
  • 1/2 cup water
• For the spicing:
  • 1 tsp ground cloves

Instructions

1. In a medium saucepan, combine the currants, sugar, and water over medium heat. Stir until the sugar dissolves completely.
2. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally to prevent sticking.
3. After 20 minutes, the currants should be soft and the mixture slightly thickened. Use a potato masher to gently crush the currants, releasing more of their natural pectin.
4. Stir in the ground cloves, ensuring it’s evenly distributed throughout the mixture. Continue to simmer for another 10 minutes.
5. To test if the jelly is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, simmer for an additional 5 minutes and test again.
6. Once the jelly reaches the desired consistency, remove from heat and let it cool slightly before transferring to a clean jar.

Sweet yet subtly spiced, this Current Jelly and Clove offers a velvety texture that’s both spreadable and spoonable. Try it as a glaze over roasted chicken for a surprising twist on dinner.

Current Jelly with a Whiskey Twist

Discover the art of making a unique Current Jelly with a Whiskey Twist, a perfect blend of sweet and spirited flavors that will elevate your breakfast or dessert table. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• For the jelly:
  • 4 cups fresh currants
  • 1 cup granulated sugar
  • 1/2 cup water
• For the whiskey twist:
  • 2 tbsp whiskey
  • 1 tsp lemon zest

Instructions

1. Wash the currants thoroughly under cold water and remove any stems.
2. In a medium saucepan, combine the currants, sugar, and water. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the currants have broken down and the mixture has thickened slightly. Tip: Stir occasionally to prevent sticking.
4. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
5. Return the strained liquid to the saucepan and stir in the whiskey and lemon zest. Bring to a gentle boil over medium heat, then reduce to low and simmer for an additional 5 minutes. Tip: The jelly should coat the back of a spoon when it’s ready.
6. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and let them cool to room temperature before refrigerating. Tip: For longer storage, process the jars in a water bath for 10 minutes.

Rich in flavor with a smooth texture, this Current Jelly with a Whiskey Twist pairs wonderfully with toast, scones, or even as a glaze for meats. The whiskey adds a depth of flavor that makes this jelly stand out from the traditional recipes.

Current Jelly and Basil

You might think combining fruit jelly with fresh herbs sounds unusual, but this Current Jelly and Basil recipe will surprise you with its delightful balance of sweet and savory flavors. Perfect for those looking to experiment with unique pairings, this dish is as simple as it is impressive.

Ingredients

• For the jelly mixture:
  • 1 cup current jelly
  • 1/4 cup water
• For the basil garnish:
  • 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. In a small saucepan, combine the current jelly and water over medium heat. Stir continuously until the jelly has completely dissolved, about 3 minutes.
2. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally to prevent sticking. This will thicken the jelly slightly, enhancing its texture.
3. Remove the saucepan from the heat and allow the jelly mixture to cool for 10 minutes. Cooling helps the jelly set to the perfect consistency for serving.
4. While the jelly cools, prepare the basil by washing the leaves under cold water and patting them dry with a paper towel. Thinly slice the leaves to release their aromatic oils.
5. Once the jelly has cooled, transfer it to a serving dish. Sprinkle the sliced basil leaves evenly over the top for a fresh, herby contrast.

Serve this Current Jelly and Basil as a sophisticated spread on toast or as an unconventional glaze for grilled chicken. The jelly’s sweetness paired with the basil’s peppery notes creates a memorable flavor profile that’s sure to spark conversation.

Current Jelly with a Dash of Chili

First, let’s dive into making a unique and flavorful Current Jelly with a Dash of Chili, a perfect blend of sweet and spicy that will tantalize your taste buds. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• For the jelly:
  • 4 cups of fresh currants
  • 1 cup of granulated sugar
  • 1/2 cup of water
• For the chili dash:
  • 1 tsp of chili powder
  • 1 tbsp of lemon juice

Instructions

1. Wash the currants thoroughly under cold running water and remove any stems.
2. In a medium saucepan, combine the currants, sugar, and water. Stir gently to mix.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the currants have completely broken down.
5. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract all the juice. Discard the solids.
6. Return the strained juice to the saucepan and stir in the chili powder and lemon juice.
7. Bring the mixture back to a simmer over medium heat and cook for an additional 5 minutes, stirring constantly.
8. Remove from heat and let the jelly cool slightly before transferring to a jar or container.
9. Allow the jelly to set at room temperature for at least 2 hours before serving.

When the jelly is set, it should have a smooth, spreadable texture with a vibrant color. The initial sweetness of the currants is beautifully balanced by the subtle heat from the chili, making it an excellent accompaniment to toast, cheese, or even as a glaze for meats. Try spreading it on a warm biscuit for a delightful breakfast treat.

Conclusion

Delightful as the seasons change, so do our cravings, and this roundup of 22 current jelly recipes is your year-round guide to sweet, tangy delights. Whether you’re a novice or a seasoned cook, there’s a recipe here to spark joy in your kitchen. We’d love to hear which ones become your favorites—drop us a comment and don’t forget to share the love on Pinterest!

Bella Bacinos