Red Currant Jelly

by Editorial Staff

Red currant jelly and a little on the topic of blanks … Recipe from the series “two (or even more) in one”.

Summary

Course	Sauce
Cuisine	French

Ingredients

2 kg of currants
sugar (in proportion to syrup – 1: 1 or less)
1 glass of wine

Instructions

Place the currants in a thick-bottomed stainless steel pot. Pour in a glass of sugar and add wine. Bring to a boil over low heat, stirring occasionally – but do not boil. Remove from heat.
Allow to cool slightly and, if we want a very transparent jelly, then hang in 3 layers of gauze. If, like me, “jelly in the body”, then strain the syrup through a sieve.
Put the strained jelly syrup back into the pan – weigh and add sugar, taking into account that glass first. The classic calculation is 1: 1, but I add less – for 1 kg of syrup – 700 g of sugar. We cook either 3 minutes – and no more, or we continue to cook for 34 minutes over low or medium heat, stirring occasionally with a wooden spoon.
3-minute red currant jelly is very soft – like custard. 34-minute jelly is more “standing”.
Red currant jelly is good to eat like that, and in sauces, and with foie gras, and with salmon.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.