Cranberry Jelly is a traditional British recipe for a classic jelly (clear jam) of wild cranberry liquid boiled with sugar until it reaches the setting point and stored in jars and which is typically served as an accompaniment to game meats. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry Jelly.
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Cranberry Jelly: A British recipe for a jelly (clear jam) of wild cranberry juice boiled with sugar until it reaches the setting point and stored in jars and which is typically served as an accompaniment to game meats. Note that cranberries contain a lot of pectin, so generally you will not need to add any pectin or use jam sugar. If you want to make cranberry and orange jelly, then simply replace the water with orange juice and follow the remainder of the recipe.
Ingredients:
1.5kg wild cranberries (also works with farmed cranberries)
600ml water
75g sugar per 100ml liquid
Method:
Wash and pick over the cranberries then place in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer, cover and cook for 90 minutes, mashing the fruit against the side of the pan with a wooden spoon (this ensures the fruit have burst and softened to release their liquid).
Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into a bowl (do not be tempted to squeeze the bag or press down with a spoon, as this will only make the jelly cloudy.
The following morning discard the fruit pulp (I tend to either freeze them to make pies later or use them to make raw fruit vinegar) then measure the volume of the liquid and add 75g sugar per 100ml of fluid.
Combine the juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
Note that you can use the strained fruit pulp to prepare fruit scrap vinegar.
