Redcurrant jelly with the Thermomix® takes 50 minutes and makes 3 jars of 200 ml each. 600 g of redcurrants are juiced with 200 g of water in the Varoma for 20 minutes (yielding 400 g of clear juice), then cooked with 270 g of 2:1 jam sugar plus 1 tbsp of lemon juice for 15 minutes. The Varoma method is the key here: you get clear juice without seeds, with no need to press the jelly through a muslin cloth afterwards.
We make this jelly every year during redcurrant season from mid-June to early August, when the berries are cheap at the farmers market or ripe in the garden. Compared with shop-bought redcurrant jelly, the homemade version costs around 2 euros per 200 g jar when the berries are on offer. And the flavour is more intense because there are no preservatives.
Redcurrant Jelly with the Thermomix®
Ingredients 0 / 4 ✓
- 600 g redcurrants
- 200 g water
- 1 tbsp lemon juice
- 270 g 2:1 jam sugar
Instructions 0 / 6
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1
Juice the redcurrants.
Strip the redcurrants into a sieve and rinse them. Pour the water into the mixing bowl, spread the redcurrants in the Varoma, place the Varoma on top, close it, and juice for 20 min / Varoma / speed 1.
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2
Leave the juice to cool.
Remove the Varoma and leave the juice to cool. This normally gives 400 g of juice. If you have less, top it up to 400 g with water.
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3
Cook the jelly.
Add the lemon juice and jam sugar to the juice in the mixing bowl and cook for 15 min / 100°C / speed 2.
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4
Sterilise the jars.
Meanwhile, rinse the jars with boiling hot water (lids too) and leave to dry on a clean tea towel.
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5
Do a set test.
To test the set, place a small spoonful of jelly on a cold plate and wait briefly to see whether it sets firmly enough. If not, cook for a further 3 min / 100°C / speed 1.
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6
Seal the jars.
Fill the jelly into the prepared jars, seal them and stand upside down. This creates the desired vacuum that keeps the jelly.
Tip: Remember in summer that redcurrant jelly is essential for Christmas biscuit baking.
Video
Nutrition per serving
Jelly or jam: the difference
Jelly is made from pure fruit juice, with no fruit pieces or seeds. Jam contains fruit pulp and sometimes chunks. With redcurrants, jelly is far more popular because the small, hard seeds in a jam crunch unpleasantly between your teeth on a slice of bread.
The Varoma method draws the juice from the berries without crushing them. The seeds and skins stay in the Varoma basket while the clear red juice drips down into the mixing bowl. This saves the laborious straining through a jelly bag.
Red, black, or white currants
Red currants (Ribes rubrum): the classic choice. Sharply fresh, with a vivid red colour in the jar. 36 mg of vitamin C per 100 g.
Blackcurrants (cassis, Ribes nigrum): more intense, almost wine-like, with a pronounced cassis note. Double the vitamin C content (180 mg per 100 g, more than lemons). A little extra sugar or sweetness is recommended because blackcurrants are far more intense.
White currants: milder, slightly sweeter, less sharp. Produces a pale, almost golden jelly. Rarely found in supermarkets, more likely in the garden or at farm shops.
Mixed version: 300 g red currants plus 300 g blackcurrants gives arguably the best flavour profile: black for intensity, red for acidity. The standard recipe of Bavarian jam makers.
Why 1 tbsp of lemon juice with jam sugar
Pectin (the setting agent) needs acid to work properly. Redcurrants are naturally high in acid, but this reduces during cooking. 1 tablespoon of lemon juice (about 10 g) brings the pH back into the right range (3.0 to 3.3) and ensures a reliable set.
With blackcurrants, increase to 2 tbsp because cassis is naturally lower in acid than red currants. No lemon juice to hand: 1 tbsp of apple cider vinegar works too, but it does leave a slightly different flavour.
Varoma juicing in 20 minutes
200 g of water in the mixing bowl, berries in the Varoma (spread loosely on top, do not pack them down so the steam can circulate), place the Varoma on top, 20 min on Varoma setting (around 100°C steam) at speed 1. The steam breaks open the berry skins and the juice drips through the Varoma into the water below.
This normally yields 400 g of juice (200 g water plus 200 g from the berries). If you have less: top up with water to 400 g. If you have more (very juicy berries): reduce the juice for 2 to 3 minutes on the Varoma setting.
The pulp left in the Varoma is not waste: blend it with a little water to make a redcurrant puree for yoghurt or a smoothie. Or mix it with a little honey as a spread.
Set test: cold plate, 1 tsp, 60 seconds
After 15 minutes cooking time: place 1 tsp of jelly on a pre-chilled plate (5 minutes in the fridge), wait 60 seconds, then push with your finger. If a skin forms and the jelly does not run back: it is ready. If not: cook for a further 3 minutes.
Warning when cooking: redcurrant jelly froths up quickly. Do not fill the mixing bowl too full (maximum 750 g contents) and cook without the measuring cup, placing the simmering basket on the mixing bowl lid as a splatter guard instead. At 100°C it froths more than at 95°C.
Variations: cassis, vanilla, or with raspberries
Cassis variation (grown-up jelly): add 2 tbsp of creme de cassis or blackcurrant liqueur (15 to 20% vol.) to the juice. Intensifies the berry flavour with a light alcoholic note.
Vanilla redcurrant: scrape out 1 vanilla pod, add the seeds and pod while cooking, then remove them. Transforms the sharp jelly into something mild and dessert-like.
With raspberries: juice 400 g redcurrants plus 200 g raspberries together. Less sharp, intensely fruity. Popular with children.
With elderberries: 400 g redcurrants plus 200 g elderberries. Earthy depth, a slight bitterness, ideal with game dishes and cheese boards.
Spicy variation: add 1/2 tsp chopped chilli or a pinch of black pepper while cooking. Goes well with a cheese board, venison goulash, and lamb.
Ways to use redcurrant jelly
Classic on pancakes or crepes made with the Thermomix®. On breakfast rolls, stirred into yoghurt, as a filling for Linzer biscuits or sand cake. With roast game as an alternative to Cumberland sauce. With goat’s cheese or Brie as a sweet and sharp contrast.
With the spicy variation (chilli and pepper): on a cheese board, with grilled lamb, as a glaze for pork roast in the last 10 minutes. Lifts any dish to restaurant level.
Redcurrant jelly keeps for 12 months
With sterile jars and a vacuum seal: 12 months at room temperature in a dark larder or cellar. Once opened: 3 to 4 weeks in the fridge, always use a clean spoon. Freezing does not work well (the texture turns grainy), so it is better to fill into smaller jars from the start.
Tip for the larder: write the date and variety on each jar (“Red Currant Jelly, July 2026”). That way you will find the right jar for pancakes in winter without having to search.
Goes well with: cream cheese, cheesecake and yoghurt.
