Pudding Parfait With Red Currant Jelly

Pudding Parfait With Red Currant Jelly


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Red currants are a fruit we don't normally use, but we love how sweet it tastes in this delightful pudding parfait. Save the extra red currant jelly for other desserts.

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Time needed

30-40 min preparation

Serving Size / Yield

6 servings


  • 2.5 lb. red currants, stems removed
  • 1 C. mineral water
  • 3 1/2 C. sugar
  • 1/2 tsp. butter
  • 1/4 C. liquid fruit pectin, plus 2 tsp. liquid fruit pectin
  • 4 C. vanilla pudding

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Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add water and bring to a boil over high heat. Boil for 10 minutes. Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly colander lined with 4 layers of wet cheesecloth and let it drip overnight.

Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat. Sterilize 4 half pint jars and pour jelly into the hot jars, leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.

For dessert, scoop currant jam on bottom of each cup and top with vanilla pudding. If you desire, top with fresh fruit.

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