Redcurrant and Mint Jelly - Vigo Presses Ltd
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Redcurrant and Mint Jelly

This jelly is a particularly good accompaniment to roast lamb.


  • Redcurrants - sufficient to fill the steam juice extractor* basket (these do not have to be destalked)
  • Granulated or jam sugar - measure 1lb (500g) sugar to every 1pt (0.6lt) of juice extracted
  • Mint - for the best flavour pick fresh from the garden. Finely chop most of it. If desired, reserve a few whole leaves for decoration.
  • Have hot jam jars ready for bottling the jelly


  1. Extract the juice from the redcurrants using the steamer
  2. Carefully measure the extracted juice and pour into a heavy bottomed jam pan. If you have the Mehu Liisa Fruit & Veg Steamer the base pan of this is ideal.
  3. Add sugar according to the recipe and stir well with a wooden spoon so that the sugar is dissolved in the liquid
  4. Turn the head on under the pan and continue to stir as the liquid comes to the boil. Keep at a rolling boil for approximately 10 minutes until setting point is reached.
  5. Turn the heat off and skim any froth from the top of the jelly
  6. Stir the chopped mint into the jelly
  7. Put 1 or 2 whole mint leaves into each jam jar and immediately pour the jelly on top
  8. Seal the jars immediately

(*) The Mehu Liisa Fruit & Veg Steamer , the Stainless Steel Pasteuriser with Juice Extractor, or the Pasteuriser with Juice Extractor.

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