20 Delicious Current Jelly Recipes for Every Occasion

Kickstart your culinary creativity with our roundup of 20 Delicious Current Jelly Recipes for Every Occasion! Whether you’re whipping up a quick breakfast, planning a cozy dinner, or prepping for a festive gathering, these recipes promise to add a sweet and tangy twist to your meals. Dive in to discover how versatile and delightful current jelly can be in your kitchen adventures!

Classic Red Current Jelly with Lemon Zest

Great for spreading on toast or pairing with cheese, this jelly balances sweetness with a tangy kick.

Ingredients

• 4 cups fresh red currants, stemmed and washed
• 1 cup granulated sugar
• 1 tbsp fresh lemon zest
• 1/2 cup water
• 1 tbsp powdered pectin

Instructions

1. Combine red currants and water in a medium saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until fruits are soft.
2. Press the mixture through a fine mesh sieve into a bowl, extracting as much juice as possible. Discard solids.
3. Return the juice to the saucepan. Stir in sugar and lemon zest. Bring to a boil over high heat, stirring constantly.
4. Once boiling, add powdered pectin. Continue to boil for exactly 1 minute, ensuring the mixture reaches 220°F on a candy thermometer for proper setting.
5. Remove from heat. Skim off any foam with a spoon for a clearer jelly.
6. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately.

Zesty and vibrant, this jelly sets to a perfect spreadable consistency. Try it layered in a parfait with Greek yogurt for a refreshing dessert.

Spiced Current Jelly with Cinnamon and Cloves

Zesty and aromatic, this Spiced Current Jelly with Cinnamon and Cloves transforms simple ingredients into a complex condiment. Perfect for elevating breakfast toast or cheese boards.

Ingredients

• 4 cups fresh currants, stemmed and washed
• 2 cups granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 2 cinnamon sticks
• 6 whole cloves
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine currants, sugar, lemon juice, cinnamon sticks, and cloves. Stir over medium heat until sugar dissolves completely.
2. Increase heat to high and bring mixture to a rolling boil, stirring constantly to prevent burning. Tip: A silicone spatula ensures even stirring without scratching your pan.
3. Once boiling, add powdered pectin, stirring vigorously for 1 minute to fully incorporate. Tip: Sifting pectin prevents clumping for a smoother jelly.
4. Remove from heat and skim off any foam with a spoon. Tip: For crystal-clear jelly, avoid stirring after adding pectin.
5. Let mixture stand for 5 minutes to allow spices to infuse further, then discard cinnamon sticks and cloves.
6. Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes at 212°F to preserve.

Bold in flavor with a velvety texture, this jelly pairs wonderfully with sharp cheeses or as a glaze for roasted meats. Its deep ruby hue makes it a stunning gift when jarred with a cinnamon stick for decoration.

Current and Apple Jelly with Fresh Mint

Elevate your breakfast toast or cheese board with this vibrant Current and Apple Jelly with Fresh Mint. Its balance of sweet and tart flavors, accented by a hint of mint, makes it a versatile condiment.

Ingredients

• 2 cups fresh black currants, stemmed
• 1 large Granny Smith apple, peeled, cored, and finely diced
• 1 cup granulated sugar
• 1/4 cup fresh mint leaves, finely chopped
• 1 tbsp lemon juice
• 1/2 cup water

Instructions

1. In a medium saucepan, combine currants, diced apple, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
2. Reduce heat to low and simmer for 20 minutes, or until fruits are completely softened and mixture has thickened slightly. Tip: Stir occasionally to prevent sticking.
3. Remove from heat and stir in lemon juice and chopped mint. Let stand for 5 minutes to infuse flavors.
4. Transfer mixture to a blender and puree until smooth. For a clearer jelly, strain through a fine-mesh sieve, pressing on solids to extract all liquid.
5. Return puree to saucepan and simmer over low heat for another 10 minutes, or until jelly coats the back of a spoon. Tip: Test by drawing a line on the spoon; if the line holds, it’s ready.
6. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes to preserve. Tip: Ensure jars are fully submerged during processing.

Delight in the jelly’s glossy texture and bright flavor profile. Serve alongside sharp cheeses or spread on warm, buttery scones for a delightful contrast.

Vanilla-Infused Current Jelly

Get ready to elevate your breakfast game with this Vanilla-Infused Current Jelly. Its unique flavor profile is a game-changer for toast and pastries.

Ingredients

• 2 cups fresh currants, stemmed and washed
• 1 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/2 cup water
• 1 tbsp lemon juice, freshly squeezed
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a medium saucepan, combine currants, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Return the juice to the saucepan. Add sugar and vanilla bean seeds, stirring to combine. Heat over medium heat until sugar dissolves completely, about 2 minutes.
4. Gradually whisk in powdered pectin. Bring the mixture to a rolling boil that cannot be stirred down, then boil for exactly 1 minute. Tip: Use a timer for precision.
5. Remove from heat and skim off any foam with a spoon. Tip: A metal spoon works best for skimming.
6. Pour the jelly into sterilized jars, leaving 1/4 inch headspace. Seal immediately. Tip: For a smoother texture, let the jelly cool slightly before pouring.

Unbelievably smooth with a vibrant vanilla undertone, this jelly pairs wonderfully with scones or as a glaze for roasted meats. Its glossy finish makes it a standout gift.

Current and Raspberry Jelly with a Hint of Lime

Luscious and vibrant, this jelly combines tart currents, sweet raspberries, and a zesty lime finish for a refreshing treat.

Ingredients

• 1 cup fresh black currants, stemmed
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 packet (1/4 oz) powdered pectin
• 1/2 cup water

Instructions

1. In a medium saucepan, combine black currants, raspberries, and water. Bring to a simmer over medium heat, stirring occasionally, for 5 minutes.
2. Strain the fruit mixture through a fine-mesh sieve into a bowl, pressing to extract all juice. Discard solids.
3. Return the strained juice to the saucepan. Whisk in powdered pectin until fully dissolved.
4. Bring the mixture to a full boil over high heat. Add sugar, lime juice, and lime zest, stirring constantly.
5. Boil for exactly 1 minute, then remove from heat. Skim off any foam with a spoon.
6. Pour the jelly into sterilized jars, leaving 1/4-inch headspace. Seal immediately.

With a silky texture and a balance of sweet and tart, this jelly shines on toast or as a glaze for grilled meats.

Rosemary-Infused Current Jelly

Just when you thought jelly couldn’t get any more sophisticated, Rosemary-Infused Current Jelly comes along. This recipe elevates the humble jelly with aromatic rosemary and tart currents, creating a perfect balance of flavors.

Ingredients

• 2 cups fresh currents, stems removed
• 1 cup granulated sugar
• 1/4 cup fresh rosemary leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 packet (1.75 oz) powdered pectin
• 1/2 cup water

Instructions

1. Combine currents, water, and rosemary in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all juice. Discard the solids.
3. Return the strained juice to the saucepan. Add lemon juice and pectin, whisking until fully dissolved.
4. Bring the mixture to a full rolling boil that cannot be stirred down. Add sugar all at once, stirring constantly.
5. Boil hard for 1 minute, then remove from heat. Skim off any foam with a spoon.
6. Ladle the jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, then seal with lids and rings.
7. Process jars in a boiling water canner for 10 minutes. Remove and let cool undisturbed for 24 hours.

Rosemary-Infused Current Jelly sets into a firm yet spreadable consistency, with a vibrant flavor that pairs wonderfully with aged cheeses or as a glaze for roasted meats. Try it on a warm biscuit for a simple yet elegant treat.

Current and Blackberry Jelly with Star Anise

Vivid flavors come alive in this unique jelly, blending tart currents with sweet blackberries and a hint of star anise for depth.

Ingredients

• 2 cups fresh blackberries, rinsed and drained
• 1 cup dried currants, rehydrated in warm water for 10 minutes
• 1 whole star anise
• 1 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 packet (1.75 oz) powdered pectin
• 1/2 cup water

Instructions

1. Combine blackberries, rehydrated currants, and star anise in a medium saucepan over medium heat.
2. Cook for 5 minutes, stirring occasionally, until the berries release their juices.
3. Add sugar and lemon juice, stirring until the sugar dissolves completely.
4. In a separate bowl, whisk pectin with water until smooth, then stir into the fruit mixture.
5. Bring the mixture to a rolling boil over high heat, stirring constantly, for exactly 1 minute.
6. Remove from heat and skim off any foam with a spoon for a clearer jelly.
7. Discard the star anise and carefully ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace.
8. Seal jars and process in a boiling water bath for 10 minutes to ensure preservation.

Unusually aromatic, this jelly sets to a soft yet firm consistency, perfect for pairing with sharp cheeses or spreading on morning toast. The star anise adds a subtle licorice note that elevates the berry flavors.

Honey-Sweetened Current Jelly

Vibrant and versatile, this honey-sweetened current jelly is a delightful spread that balances sweetness with a subtle tartness. Perfect for morning toast or as a glaze for meats.

Ingredients

• 4 cups fresh currants, stemmed and washed
• 1 cup raw honey
• 1/4 cup fresh lemon juice
• 1 packet (1.75 oz) powdered pectin
• 1/2 tsp unsalted butter

Instructions

1. In a large saucepan, combine currants and lemon juice. Crush the currants lightly with a potato masher to release juices.
2. Stir in pectin and butter. Bring the mixture to a full rolling boil over high heat, stirring constantly.
3. Add honey all at once, stirring vigorously. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
4. Remove from heat. Skim off any foam with a metal spoon for a clearer jelly.
5. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean with a damp cloth.
6. Seal jars with lids and rings. Process in a boiling water canner for 10 minutes to ensure preservation.

Expect a glossy, firm-set jelly with a bright, fruity flavor. Try it as a filling for thumbprint cookies or layered in a parfait with Greek yogurt.

Current and Orange Jelly with Cardamom

Zesty and refreshing, this jelly combines the tang of current with the sweet citrus of orange, elevated by the warm spice of cardamom.

Ingredients

• 1 cup fresh current juice, strained
• 1 cup fresh orange juice, strained
• 1/2 cup granulated sugar
• 1 tsp ground cardamom
• 2 tbsp powdered gelatin
• 1/4 cup cold water

Instructions

1. Combine current juice, orange juice, sugar, and cardamom in a saucepan over medium heat. Stir until sugar dissolves completely, about 5 minutes.
2. Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
3. Remove juice mixture from heat. Whisk in bloomed gelatin until fully dissolved.
4. Strain mixture through a fine-mesh sieve into a clean bowl to ensure smoothness.
5. Pour into individual molds or a single large mold. Refrigerate until set, at least 4 hours or overnight.
6. Tip: For a clearer jelly, avoid stirring the juice mixture vigorously to prevent air bubbles.
7. Tip: To unmold easily, dip the bottom of the mold in warm water for 10 seconds before inverting.
8. Tip: Garnish with thin orange slices and a sprinkle of cardamom for an elegant presentation.

Rich in flavor, the jelly boasts a smooth, wobbly texture with a perfect balance of sweet and tart. Serve chilled as a dessert or a palate cleanser between courses.

Ginger-Infused Current Jelly

Unusual yet familiar, this ginger-infused current jelly brings a spicy twist to your morning toast or cheese board. Its vibrant flavor and smooth texture make it a standout.

Ingredients

– 2 cups fresh black currants, stemmed
– 1 cup granulated sugar
– 1 tbsp freshly grated ginger
– 1 tbsp lemon juice, freshly squeezed
– 1/2 cup water
– 1 packet (1.75 oz) powdered pectin

Instructions

1. Combine currants, water, and grated ginger in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, for 10 minutes until fruits are soft.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids.
3. Return the strained liquid to the saucepan. Add lemon juice and pectin, whisking to dissolve completely.
4. Bring the mixture to a full rolling boil over high heat that cannot be stirred down.
5. Add sugar all at once, stirring constantly. Return to a full boil for exactly 1 minute, then remove from heat.
6. Skim off any foam with a spoon. Pour the jelly into sterilized jars, leaving 1/4-inch headspace.
7. Process jars in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 24 hours.
Just the right balance of sweet and spicy, this jelly sets to a perfect spreadable consistency. Try it layered with creamy goat cheese on a crisp cracker for an elegant appetizer.

Current and Plum Jelly with Cinnamon

Vivid flavors of summer come alive in this simple yet sophisticated jelly. Perfect for spreading on toast or pairing with cheese, it’s a seasonal must-make.

Ingredients

– 2 cups fresh currants, stemmed
– 1 cup ripe plums, pitted and chopped
– 1 cup granulated sugar
– 1 tbsp fresh lemon juice
– 1 cinnamon stick
– 1/2 cup water

Instructions

1. Combine currants, plums, sugar, lemon juice, cinnamon stick, and water in a medium saucepan over medium heat.
2. Stir constantly until sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high and bring mixture to a boil, then reduce to a simmer for 20 minutes, skimming off any foam that forms on the surface.
4. Remove cinnamon stick and pour mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
5. Return liquid to the saucepan and simmer over low heat until it thickens to a jelly consistency, about 10 minutes, stirring occasionally to prevent sticking.
6. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace, and seal immediately.
7. Process jars in a boiling water bath for 10 minutes to ensure preservation.
8. Let cool to room temperature before storing in a cool, dark place.
Elegant and aromatic, this jelly boasts a balance of tart and sweet with a warm cinnamon undertone. Serve alongside sharp cheeses or as a glaze for roasted meats to elevate your dish.

Lavender-Infused Current Jelly

Gather your ingredients for a unique twist on traditional jelly that combines the floral notes of lavender with the tartness of currents.

Ingredients

• 2 cups fresh current berries, stems removed
• 1 cup granulated sugar
• 1 tbsp culinary-grade dried lavender buds
• 1/2 cup water
• 1 tbsp fresh lemon juice
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a medium saucepan, combine current berries, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Return the juice to the saucepan. Whisk in powdered pectin until fully dissolved.
4. Bring the mixture to a full rolling boil that cannot be stirred down, then add sugar and lavender buds. Boil for 1 minute, stirring constantly.
5. Remove from heat and skim off any foam with a spoon. Let stand for 5 minutes to allow the lavender to infuse.
6. Pour the jelly into sterilized jars, leaving 1/4 inch headspace. Seal and process in a water bath canner for 10 minutes if preserving.

Just like that, you’ve created a jelly with a delicate floral aroma and a vibrant, tangy flavor. Perfect for spreading on artisan breads or pairing with sharp cheeses for an elegant appetizer.

Current and Cherry Jelly with Almond Extract

Fruit-forward and subtly nutty, this jelly combines tart currents with sweet cherries, elevated by a hint of almond extract for depth.

Ingredients

• 2 cups fresh currants, stemmed
• 1 cup fresh cherries, pitted and halved
• 1 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp almond extract
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine currants, cherries, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until fruits soften.
2. Add sugar and pectin to the fruit mixture. Stir continuously for 2 minutes to dissolve sugar completely.
3. Increase heat to high and bring mixture to a rolling boil that cannot be stirred down, about 1 minute.
4. Remove from heat. Stir in almond extract quickly to evenly distribute.
5. Immediately pour jelly into sterilized jars, leaving 1/4 inch headspace. Seal jars tightly.
6. Process jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool undisturbed for 24 hours.

Heavenly smooth with a vibrant balance of sweet and tart, this jelly shines on toasted brioche or as a glaze for roasted duck. The almond extract adds a sophisticated twist that surprises and delights.

Peppermint-Infused Current Jelly

Create a unique twist on traditional jelly with this peppermint-infused current jelly. Perfect for elevating your breakfast or dessert offerings.

Ingredients

• 2 cups fresh currants, stemmed and washed
• 1 cup granulated sugar
• 1/4 cup fresh peppermint leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 packet (1.75 oz) powdered pectin
• 1/2 cup water

Instructions

1. Combine currants and water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer for 10 minutes, until currants are soft.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract juice. Discard solids.
3. Return the juice to the saucepan. Add sugar, peppermint leaves, and lemon juice. Stir to combine.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly.
5. Add pectin, stirring vigorously to ensure it dissolves completely. Boil for exactly 1 minute.
6. Remove from heat. Skim off any foam with a spoon for a clearer jelly.
7. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal with lids.
8. Process jars in a boiling water bath for 10 minutes to ensure preservation.

Vibrant and refreshing, this jelly boasts a smooth texture with a bold peppermint kick. Try it swirled into yogurt or as a glaze for roasted meats.

Current and Peach Jelly with Vanilla Bean

Here’s a refreshing summer dessert that combines the tartness of currants with the sweetness of peaches, all set in a delicate vanilla-infused jelly.

Ingredients

• 1 cup fresh currants, stemmed
• 1 cup ripe peaches, peeled and diced
• 1 vanilla bean, split and seeds scraped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 packet (1/4 oz) unflavored gelatin
• 1/2 cup cold water
• 1/2 cup boiling water

Instructions

1. In a medium bowl, combine currants, peaches, vanilla bean seeds, sugar, and lemon juice. Let macerate for 30 minutes at room temperature.
2. Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until softened.
3. Pour boiling water over gelatin mixture. Stir until completely dissolved.
4. Strain fruit mixture, reserving the juice. Discard solids.
5. Combine gelatin mixture with reserved fruit juice. Stir well.
6. Pour into 4 individual molds or a single large mold. Chill for at least 4 hours, until set.
7. To unmold, dip bottom of mold in warm water for 10 seconds. Invert onto a plate.

Bright and vibrant, this jelly offers a perfect balance of flavors. Serve with a dollop of whipped cream or alongside a cheese plate for a sophisticated touch.

Current and Pear Jelly with Cloves

Unusual yet familiar, this jelly combines the tartness of currants with the sweetness of pears, elevated by the warm spice of cloves.

Ingredients

• 2 cups fresh currants, stemmed
• 2 cups ripe pears, peeled and diced
• 1 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp whole cloves
• 1/2 cup water

Instructions

1. In a medium saucepan, combine currants, pears, sugar, lemon juice, cloves, and water.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Reduce heat to low and simmer for 20 minutes, or until the fruit is soft and the liquid has thickened slightly.
4. Remove from heat and let the mixture cool for 5 minutes. Discard the cloves.
5. Transfer the mixture to a blender and puree until smooth. For a clearer jelly, strain through a fine-mesh sieve.
6. Pour the puree into sterilized jars, leaving 1/4 inch headspace. Seal and refrigerate until set, about 4 hours.

Yield a jelly with a velvety texture and a balance of sweet and tart flavors. Serve alongside sharp cheeses or as a glaze for roasted meats.

Chai-Spiced Current Jelly

Perfect for those who cherish the warm, aromatic embrace of chai, this jelly combines the bold spices of chai with the sweet tang of currants for a unique spread.

Ingredients

• 2 cups fresh currants, stemmed and washed
• 1 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/2 cup water

Instructions

1. In a medium saucepan, combine currants, sugar, lemon juice, and water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low. Simmer for 10 minutes, until currants are soft and mixture is slightly thickened.
3. Stir in cardamom, cinnamon, cloves, ginger, and black pepper. Cook for another 5 minutes, ensuring spices are well incorporated.
4. Remove from heat. Let cool for 5 minutes before transferring to a blender. Blend until smooth for a finer texture, or leave slightly chunky for more body.
5. Pour the mixture through a fine-mesh sieve into a clean bowl, pressing with a spatula to extract as much liquid as possible. Discard solids.
6. Return the strained mixture to the saucepan. Cook over low heat for 15 minutes, or until the jelly coats the back of a spoon.
7. Transfer to sterilized jars. Seal and let cool to room temperature before refrigerating.

With its velvety texture and complex flavor profile, this jelly shines on toast or as a glaze for roasted meats. The interplay of sweet, spicy, and tart makes it a versatile condiment.

Current and Blueberry Jelly with Lemon Thyme

This vibrant jelly combines the tartness of currants with the sweetness of blueberries, elevated by the aromatic touch of lemon thyme.

Ingredients

• 2 cups fresh currants, stemmed
• 2 cups fresh blueberries
• 1 cup granulated sugar
• 1 tbsp fresh lemon thyme leaves
• 1 packet (1.75 oz) powdered pectin
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a large saucepan, combine currants, blueberries, and lemon juice. Cook over medium heat until fruits release their juices, about 5 minutes.
2. Stir in powdered pectin and bring to a full boil, stirring constantly to prevent sticking.
3. Add granulated sugar and lemon thyme leaves, returning mixture to a boil. Boil for exactly 1 minute, then remove from heat.
4. Skim off any foam with a spoon for a clearer jelly.
5. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean before sealing.
6. Process jars in a boiling water bath for 10 minutes to ensure preservation.

Here, the jelly sets with a glossy sheen and a balance of sweet and tart flavors. Try it spread over warm biscuits or as a glaze for roasted meats.

Current and Fig Jelly with Balsamic Glaze

This elegant jelly combines the tartness of currants with the sweetness of figs, balanced by a rich balsamic glaze. Perfect for elevating your cheese board or as a gourmet gift.

Ingredients

• 2 cups fresh currants, stemmed
• 1 cup dried figs, finely chopped
• 1 cup granulated sugar
• 1/4 cup balsamic vinegar
• 1 tbsp lemon juice, freshly squeezed
• 1 packet (1.75 oz) powdered pectin
• 1/2 tsp unsalted butter

Instructions

1. In a large saucepan, combine currants, figs, sugar, balsamic vinegar, and lemon juice. Stir over medium heat until sugar dissolves completely.
2. Increase heat to high and bring mixture to a full rolling boil, stirring constantly to prevent burning.
3. Add powdered pectin and butter, stirring vigorously to incorporate. Boil for exactly 1 minute, then remove from heat. Tip: The butter helps reduce foaming.
4. Skim off any foam with a spoon for a clearer jelly. Tip: A metal spoon works best for skimming.
5. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean with a damp cloth.
6. Seal jars and process in a boiling water bath for 10 minutes to ensure preservation. Tip: Adjust processing time based on your altitude.
7. Remove jars and let cool undisturbed for 24 hours. Check seals before storing.

Rich and velvety, this jelly pairs beautifully with sharp cheeses or as a glaze for roasted meats. The balsamic adds a depth that makes it stand out from traditional fruit jellies.

Current and Cranberry Jelly with Orange Peel

Savory and sweet collide in this vibrant jelly, perfect for elevating your breakfast or dessert spread. Its tangy cranberries and zesty orange peel create a refreshing contrast.

Ingredients

• 2 cups fresh cranberries
• 1 cup granulated sugar
• 1/2 cup freshly squeezed orange juice
• 1 tbsp finely grated orange peel
• 1/2 cup water

Instructions

1. In a medium saucepan, combine cranberries, sugar, orange juice, orange peel, and water over medium heat.
2. Bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
3. Reduce heat to low and simmer for 10 minutes, or until cranberries burst and the mixture thickens slightly.
4. Remove from heat and let cool for 5 minutes. Skim off any foam that forms on the surface for a clearer jelly.
5. Transfer the mixture to a blender and pulse briefly for a smoother texture, leaving some cranberry pieces for variety.
6. Pour the jelly into sterilized jars, leaving 1/4 inch headspace, and seal tightly.
7. Refrigerate for at least 2 hours, or until set. The jelly will thicken further upon cooling.

Yield a jelly with a glossy finish and a balance of tart and sweet flavors. Serve alongside artisanal cheeses or as a glaze for roasted meats.

Summary

Delightful as they are diverse, these 20 current jelly recipes offer something special for every table. Whether you’re crafting a cozy breakfast or dressing up a dessert, there’s a recipe here to spark your culinary creativity. We’d love to hear which ones become your favorites—drop us a comment below! And if you’ve enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy cooking!