Currant Jelly in recipe question

[letscook]

I thought I asked this once but maybe not, as I can't remember.
Any how, I have a recipe for a Sweet and Sour meatball appetizers that calls for apple jelly and currant jelly.
I have never had a problem finding these jellies, but lately all the grocery stores in my area have shrunk down their varieties and currant has been available.

My question is what would be a good substitute for currant jelly?

Thank you

 

[Aunt Bea]

IMO it really doesn't matter which flavor or brand of commercial jelly you use. Many recipes call for grape jelly. Black raspberry might be nice.

Years ago when people used homemade jelly or higher quality commercial jelly the currant jelly had a little tang or pucker power. Today it is all pretty much just flavored sugar water. Adding a squirt of fresh lemon juice might help to bring back that old-time tartness.

Bottom line, use what you have or whatever is on sale!

Good luck!

 

[CharlieD]

Blueberry jelly, in my opinion might work.

 

[letscook]

thanks

 

[Rocklobster]

I prefer the old fashioned jelly to the current stuff

 

[CakePoet]

Currant as in the berry currant? I would go with grape and a little lemon juice or strained lingon jam.
Blue berries doesnt taste the same in my world.

Time for bonus trivia:
Currants used to be banned to grown USA ( it might still be) , that why USA puprle candy are grape and European is black currant.

 

[Andy M.]

According to Cook's Thesaurus, 3 parts apple jelly and one part lemon juice. Cook's Thesaurus: Preserves & Fruit Butters