a taste of France

A mixed currant jelly recipe



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Ingredients


Gelee de groseilles

Mixed currant jelly recipe

To make 2.5kg

2.2kg of redcurrants [ 5lbs]

750g of white currants / 1½ lbs

500g of raspberries / 1lb - 1½ lbs

3.5kg of sugar / 7½ lbs


Place white and red currants in a large bowl sprinkle very heavily with sugar.

In another bowl put the raspberries and remaining sugar leave for 6 hours.

In a large preserving pan cook the currants over a very low heat, stirring until the mixture reaches boiling point.

Drop a few drops of the juice in cold water if it sets the jelly is cooked.

Add the raspberries and return the jelly to the boil for a minute or two.

Pour the mixture into a jelly bag and allow to drip into a bowl.

When it stops dripping put the jelly into pots leave to cool and seal.

For the second batch of jelly press the fruit through a sieve and put into pots then allow to cool and seal.

The second batch will be a little bitter from the currant seeds.

This can be used for omelettes, tarts etc.



  • if you liked the Mixed currant jelly try the Raspberry jam recipe
  • Red jelly recipe uncooked
  • try a chocolate souffle recipes
  • Try our French shop



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