Raspberry Red Currant Jelly Raspberry Red Currant Jelly

Author: Canadian Living

Bright and refreshing both in colour and flavour, this jelly can do double duty as a sweet or slightly savoury spread.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: July 2008



In large Dutch oven and using potato masher, crush red currants with raspberries. Add 1-1/2 cups (375 mL) water and bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.

Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with currant mixture; let drip, without squeezing bag, for about 2 hours or until juice measures 6-1/2 cups (1.625 L), adding up to 1-1/2 cups (375 mL) water if necessary.

Mix pectin with 1/4 cup (50 mL) of the sugar. In large clean Dutch oven, stir pectin mixture with juice; bring to full rolling boil over high heat. Stir in remaining sugar and return to full rolling boil, stirring; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 1 mg
  • Protein trace
  • Calories 33.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g


  • Iron 1.0
  • Vitamin C 3.0
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Raspberry Red Currant Jelly