Redcurrant and Port Jelly

Redcurrant and Port Jelly: This artisanal jam is bursting with juicy red berries and gets a deep flavor from the subtle hint of Port. And by combining the sour red berries with the red Port, you get an intense red color and a delicious sweet taste.

Follow this simple recipe and enjoy a delicious jam sandwich every morning. Or spoon some of this jam into the yogurt. You will enjoy this!

Redcurrant and Port Jelly: A Homemade Delicacy

This year, the red currant harvest was enormous. That was true for all fruit, anyway. Because there has been virtually no frost, the fruit harvest was huge.

So, I have filled many jars with jam and frozen the leftover fruit to use later. I will make frozen yogurt with red fruit (and you can also use red currant jam). What a treat again!

Red currants are sour, but this is well compensated by the sugar in the jam. The Port gives an intense taste, making it even more delicious. And because the Port is cooked, almost all the alcohol has evaporated by the time it goes into the jars.

Each bite of this red currant jam with Port is a combination of fruity freshness, subtly complemented by the deep taste of the Port. I spread it on my sandwich today, but it is also super tasty with a piece of grilled meat, yogurt, or eat it on your pancake. Delicious!

What do you need for Easy Red Currant and Port Jelly?

To prepare this Redcurrant and Port Jelly, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Red currants: Are sour and slightly sweet. You can eat the whole berry, including skin and seeds. Remove the stems and wash them gently with water just before using them. You can also use frozen red currants.
• Sugar: For sweetening the jam. It also ensures that the jam has a longer shelf life.
• Red Port: Use a sweet variety. Ruby and Tawny are both excellent choices. If you don't want to use alcohol, replace it with apple juice, grape juice, or berry juice.

How to prepare Homemade Red Currant Jam

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Put the fruit in the pan with water and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes until berries are tender. Stir occasionally.
2. Put a sieve over a bowl and put the berries in it, collecting the juice in the bowl. Let drain overnight.
3. Mix the juice with Port and sugar and bring to a boil. Cook for five minutes.
4. Check whether the jam has thickened enough by dropping a drop on an ice-cold plate. Tilt the plate. If the jelly runs down, you cook for another two minutes and repeat the test (put the plate in the fridge in between). If it sets immediately, the jam is ready. Remove the foam from the jam with a kitchen towel. Turn off the heat. Pour the jam into clean, sterile jars and screw the lids on.

Delicious on a slice of bread, in a bowl of yogurt, with a good piece of roasted meat, or on a pancake!