Sauce & Pickle Recipes > Currant and Port Jelly

How to make currant and port jelly:
A beautifully smooth jelly with loads of curranty flavour. Eat it on bread and butter or use to sandwich a spong together or put a dollop in your rice pudding.


3lb red or blackcurrants stewed
3 tablespoons port
(see measure conversions for more information)


- Strain the currants through a jam/jelly bag into a large bowl for 12 hours.
- Measure the juice and 1lb sugar for each 1 pint.
- Put into a preserving pan or large saucepan.
- Heat gently, stirring, until the sugar has dissolved.
- Boil rapidly for about 15 minutes.
- Put a little into a saucer of cold water; if the jelly sets then it is ready.
- Stir in the port.
- Pour into sterilized jars and cover as for jam.