5 Reviews of Currant Jelly

From: CountryLady

On Jul 13, 2004

The taste is perfect for me - just the right tart/sweet combination! However, the process didn't work & the liquid never "jelled". Other than substituting canning lids for the paraffin wax, I followed the instructions exactly, warming the sugar at 200F for an hour. I was able to salvage the liquid & reverted to a recipe from my Canadian Living magazine which calls for the addition of pectin & a boiling water bath for 10 minutes. Sorry SG - I tried!

From: Chef #592115

On Sep 19, 2007

This recipe is fantastic! I needed something simple today, and boy I found it! It worked just like you said! I had black currant and red currant juice in my frig and it needed to be done! What a boost this was to me!I wondered how I was going to get the paraffin off my double boiler...I reheated the water some and used a paper towel to wipe it out. Now the whole experience was so easy compared to what I thought I was going to have to do... before finding this recipe! I am going to try it with crab apple jelly sometime, being they have their own pectin too. Thanks for posting it!

From: Chef Mumsie Moskal

On Jul 30, 2008

Made it as directed. Either my black currants were to hardy to something was amuck. The drippings might have equalled 1 jar of juice. For me not worth the cost. I reverted to jam but was not happy about it. If someone out there has some advice on what happened let me know. It appears that the currants were the problem.?

From: HotPepperRosemaryJelly

On Apr 22, 2009

This works so much better with pectin. It is no longer safe to use parafin wax to seal jellies unless you put them in the refrigerator. Mine are superb and I grow Red Lake and Ben Lamond. The currants were not the problem. They just do not have enough natural pectin in them. They just need a little help. Jelly

From: sue ishi

On Jul 17, 2009

this was easy! thanks for posting. I put my jelly in the freezer rather than sealing with wax.