As I pack away the last remnants of summer and get the house ready for the cold months ahead, I spent part of the morning moving twelve sparkling glass jars from my kitchen counter to the pantry. Back in June, those jars were filled with freshly made red currant jelly. While I love keeping a jar or two on hand for cold winter mornings, the vast majority of my haul will serve a higher purpose: as host gifts for the holiday parties that will be here before we know it.
My fixation with red currants isn't just about preserving fruit; it’s tied to a magical afternoon spent picking them on the property of my partner Frank's cousin, Rosanna, and her husband, Dominique. Thirty years ago, while working as busy professionals in Paris, they bought a historic country house in the small town of Vimoutiers in Normandy. Built by a wealthy merchant, the home was nearly lost to time, but Rosanna (who is Italian) and Dominique (who is French) saved it from the wrecking ball. Over three decades, they modernized the infrastructure while painstakingly restoring the ground floor to reflect exactly how it would have looked around 1850—complete with intricate plaster ceilings, silk brocaded wallpaper, and towering marble fireplaces.
During one of our visits, Rosanna and I—both passionate gardeners—spent a few days tackling various projects around the grounds. Their property sits on a scenic hill, and tucked near the top, partially shaded by mature chestnut trees, was an old patch of red currant and gooseberry bushes. Prior to that afternoon, I had never tasted either fruit. While I developed a quick appreciation for gooseberries, it was the red currants that stole my heart and my palate.
Red currants are a rare sight in North American grocery stores, though they were once widespread. Early in the twentieth century, agricultural scientists discovered that Ribes species could host white pine blister rust, a fungal disease threatening the timber industry. Federal and state restrictions effectively eliminated currants and gooseberries from American cultivation for decades. However, after returning home from France, I did some research and discovered that red currants thrive in Pennsylvania—and modern, disease-resistant cultivars pose no threat to the Eastern White Pines growing on our property.
Five years ago, I planted five red currant bushes in our garden. Every June, they reward us with pounds of brilliant ruby fruit, five pounds of which are strictly earmarked for jelly. Tending those bushes each summer instantly transports me back to that sunny afternoon in Normandy with Rosanna, Dominique, and Frank.
Normandy-Style Red Currant Jelly
This recipe relies on the high natural pectin of ripe currants, yielding a clear, vibrant jelly with a perfect balance of tartness and sweetness.
Prep time: 15 minutes
Cook time: 20 minutes
Yield: Approximately 6 to 7 half-pint jars
Ingredients
- 5 lbs fresh red currants (stems can remain attached during simmering)
- Up to ½ cup water (if needed to adjust juice volume)
- 7 cups granulated white sugar
- 1 packet (liquid or powder) gel pectin
Instructions
- Extract the Juice: Place the red currants in a large stainless steel pot. Simmer gently over medium heat for 10 minutes until the skins burst and release their juices. Use a potato masher to thoroughly crush the fruit.
- Strain: Transfer the crushed fruit into a jelly bag or a colander lined with multi-layered cheesecloth set over a large bowl. Allow the liquid to strain completely. Measure the extracted juice—you are aiming for exactly 5 cups. If you fall slightly short, add up to ½ cup of water to reach the 5-cup mark.
- Dissolve the Sugar: Pour the 5 cups of juice back into a clean pot and stir in the 7 cups of granulated sugar. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching and ensure the sugar dissolves completely.
- Add Pectin and Boil: Stir in the packet of pectin. Bring the mixture back to a hard boil and maintain it for exactly one minute, continuing to stir.
- Process: Remove from heat and skim off any foam from the surface. Ladle the hot jelly into warm, sterilized jars, leaving ¼-inch headspace. Wipe the rims clean, adjust the lids and bands, and process in a boiling water bath for 5 minutes. Carefully remove the jars and let them set uninterrupted on a towel for 24 hours.
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