This cranberry jelly is bright, clear, and gently sharp, with a clean set that feels light rather than heavy. It is made slowly and calmly, with no rushing and no specialist equipment.
Cranberries are naturally high in pectin, which makes this a reassuring jelly for first-time preservers. If you are new to jelly making, this is a very steady place to begin.
Recipe Information
Author: Annie Halder
Makes: About 4 small jars
Prep time: 20 minutes
Cooking time: About 45 minutes
Skill level: Beginner
Equipment: Large saucepan, fine sieve or jelly bag, clean jars with lids
Ingredients
-
900 g fresh cranberries
-
1.2 litres cold water
-
Granulated sugar, measured after straining
-
2 tablespoons fresh lemon juice
Step-by-Step Method
-
Put the cranberries into a large saucepan and add the cold water. Bring slowly to a gentle boil, then reduce to a steady simmer. Cook for 20 to 25 minutes, stirring occasionally, until the berries have burst and softened fully.
-
Pour the hot fruit and liquid into a jelly bag or fine sieve set over a bowl. Leave to drip naturally for several hours or overnight. Do not press or squeeze, as this will cloud the jelly.
-
Measure the strained cranberry juice. For every 600 ml of juice, use 500 g of sugar.
-
Pour the juice into a clean saucepan and add the lemon juice. Warm gently, then add the sugar. Stir over low heat until the sugar has completely dissolved and the liquid looks clear.
-
Bring to a rolling boil and cook for 8 to 10 minutes. Test for set by spooning a little onto a cold plate. When it wrinkles lightly when pushed, it is ready.
-
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
-
Cranberry jelly sets quickly, so begin testing early.
-
If the jelly feels slightly loose, boil for one more minute and test again.
-
A clear set depends on patience during straining. Let gravity do the work.
Serving Suggestions
-
Spread thinly on toast or English muffins
-
Serve alongside roast turkey or chicken
-
Stir a spoonful into gravy for gentle sharpness
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the refrigerator and use within three weeks.
