Tag: Red currant jelly

On average, commercial red currant jelly can contain 60 to 70 grams of sugar per 100 grams, with some varieties having a total sugar content as high as 67 grams. This high sugar concentration is necessary for preservation and gelling but makes understanding exactly how much sugar is in red currant jelly crucial for dietary planning.

Over 50% of the red currant's total weight is composed of sugars when processed into jelly, a fact that significantly changes its nutritional profile compared to the raw fruit. While the raw berries are packed with beneficial compounds, the jelly version is a high-sugar food that should be consumed in moderation.