Cornelian Cherry Marmalade is a traditional British recipe, based on a Victorian original, for a classic conserve of Cornelian cherry fruit cooked with sugar until dark and set before being potted. The full recipe is presented here and I hope you enjoy this classic British version of: Cornelian Cherry Marmalade.
Combine the water and Cornelian cherries in a pan. Bring to a boil then cover and continue cooking until the fruit are soft and breaking apart (about 45 minutes). Take off the heat and use hand blender to render the fruit into a pulp.
Return to the hob and continue cooking, uncovered, until the liquid has been absorbed. Meanwhile, in a separate pan, heat the sugar until boiling. Carefully stir the sugar into the fruit pulp then bring the mixture to a boil, stirring constantly.
Skim the surface of the marmalade then allow to cool a little then pour into warmed, sterilized, jars then allow to cool and cover with airtight lids.
