[thejammaker]

Can anyone out there please tell me why the redcurrant jelly I made today (from fruit frozen last year) is a very deep shade of crimson?  It is clear and jewel-like but a rich dark colour rather than the bright crimson I was hoping for.  It has set well and I followed the recipe found in a preserves cookery book.  Would it be better to make redcurrant jelly with this year's crop of fresh currants?  Any tips would be appreciated.

[DD.]

Welcome to the forums.

I've moved your post to the appropriate forum where it's more likely to be seen by those in the know.

[Trillium]

Only thing I can think of is that perhaps you reduced it quite a bit when you prepped it for freezing last year. Now it's more concentrated. It should still taste nice even if the colour bothers you.