Johannisbeergelee {Redcurrant Jelly}


Classic German DessertsYes, this is not really a dessert. But you can use it for many desserts. I often use jam or jelly as a filling for cakes or pastries. And I never made my own. I always thought it was much too difficult for me. But everyone who makes their own jam tells me that it is easy. So I tried it. I used redcurrants because I think that redcurrant jelly is a German thing. But I heard it is very popular in france, too. Is redcurant jelly common where you live? Or what other jams and jellies do you have that are uncommon in other countries or regions?johannisbeergeleeMaking this jelly was indeed much easier than I thought. You just have to boil the berries and then cook the juice with sugar. In Germany we use a special gelling sugar for our jams and jellies. It contains pectin (also acid and a preservative) and makes gelling very easy. There are different kinds, I used the one where you add one part of sugar to two parts of fruits. If you don’t have this kind of sugar you can make redcurrant jelly by using equal parts of sugar and fruits and by cooking the mixture a bit longer. (To see if the mixture has cooked long enough, pour a little bit of it onto a spoon and wait until cooled. Check the consistency.) Again, I only made a tiny amount. You can easily double or triple the recipe. (The original recipe calls for 1.3 kilogram of fruit and 500 g of gelling sugar.) To give this a little twist I added a small rosemary stalk to every glass of jelly.

Johannisbeergelee (makes 2-3 small glasses)

I used this recipe but made only one third of the quantity.

500 g (17.6 oz) redcurrants
100 ml water
200 g (1 cup) gelling sugar 2:1 or 400 g regular sugar
1 teaspoon tartaric or citric acid powder
1 stalk rosemary per glass

Remove the stems and place the berries in a large pot. Add water and bring to a boil. Cook covered for 5 minutes. Strain the juice and place in a measuring cup. You should get about 300 ml of juice. Add enough water so that the mixture measures 350 ml. Pour into a pot and add sugar plus acid. Boil for 5 minutes. If you use regular sugar boil for 10 minutes. Pour into sterilized glasses. Add rosemary and seal the glasses. Let cool completely.


18 thoughts on “Johannisbeergelee {Redcurrant Jelly}

  1. That jelly is so pretty! I think I’ve had homemade redcurrant jam from people who had it in their gardens, but I don’t think I’ve seen it sold in supermarkets so it’s probably not as popular here as it is in Germany. Maybe I should make it myself! I’m still a little afraid of canning, though, so I’ll have to read up on proper food safety guidelines first. Or just eat it all before it can go bad. :)
    I’m so glad you mentioned gelling sugar, because I know people over here use that as well but for some reason I always thought it contained gelatin. Apparently it’s just pectin and citric acid. Here I was thinking I couldn’t eat it. So that’s great news! :)

  2. Ooh what a lovely red colour! :) This brings back fond memories from my trip to Hamburg last month — I got some vegan ice cream from a shop in Johannisbeere flavour. I didn’t know what flavour it was and I didn’t mind (I’ll eat any ice cream so long as it’s vegan!) but the woman in the shop was insistent on telling me what the flavour was. However, she didn’t know how to say the word in English and eventually she shouted out to the whole shop to ask for a translation, and about 20 people tried to translate it for me! Everyone was super friendly and helpful in the shop. :) And the ice cream was delicious too. Thinking of it makes me want some redcurrant – as an ice cream, a jelly or on its own. Yours looks great!

  3. So beautiful! Red currants are very uncommon in the US. I think you can buy red currant jam at stores with imported items. I don’t know if I’ve ever tried it! I think grape and strawberry are probably the most popular jams or jellies here.

  4. oh my goodness, Mihl, such beautiful pictures! Currants are something I really miss from my time in Europe. I love red currants, and I especially love black currants. I don’t think I’ve ever even seen currants over here in the U.S. and we are missing out! The jelly looks so gorgeous. :)

    1. Yeah, it is funny, isn’t it? A couple of years ago canning would have seemed so old fashioned and now everybody is doing it.

  5. Those redcurrants and the jam look seriously magical! I imagine eating it in a woodland forest surrounded by deer and little forest creatures with a beam of sun shining down on us. Gorgeous!

  6. Where are the donuts?! lol, I guess I’ll have to be patient.
    I’ve never made jam OR have had red current jelly. I’ve always wanted to make my own jam but it seems like a lot of work, either that or I’m afraid I won’t sterlize something properly and kill myself. If I ever stumble across red currents I’ll have to try this!

    1. They are coming! later this week. I have to admit that I didn’t sterilise my jars. I just washed them with soap and hot water. And I gave most of the jelly away, so I won’t die from it:)

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