Crowberry Jelly is a traditional American recipe for a classic jelly (clear jam) made from crowberries sweetened with sugar and set with liquid pectin. The full recipe is presented here and I hope you enjoy this classic American version of: Crowberry Jelly.
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Ingredients:
1l ripe crowberries, stalks removed
1 tbsp lemon juice
300g sugar per 250ml crowberry juice
90ml liquid pectin
Method:
Wash the fruit well, place in a saucepan with about 60ml water. Heat gently and cook until the fruit 'pop'. Now bring to a simmer and cook for 15 minutes more. Take off the heat and turn into a jelly bag. Allow to drain naturally over night into a bowl (do not press down on the juice, or the crowberry jelly will be cloudy).
Measure the volume of liquid then weight out 300g sugar for every 250ml juice. Combine the juice and sugar in a saucepan then add the lemon juice. Bring the mixture to boil and add the liquid pectin. Continue boiling for 3 minutes more.
Take off the heat and skim off any foam from the surface. Divide the jelly between sterilized jam jars that have been warmed in the oven. Seal with screw-top lids, allow to cool then label and store.
This jelly is excellent as a topping for pastries.
