Recipe for Cranberry Jelly

Ingredients:

2 lbs (1 kg) cranberries
¾ pint (450 ml) water
1 lb (450 g) sugar to each pint (600 ml) of juice obtained

Method:

Wash and drain the cranberries.
Put the fruit into a pan with the water and bring to the boil. Stew until the skins have broken.
Test for pectin.
Turn into a jelly bag and leave to strain for 3 to 4 hours.
Measure the juice and heat in a pan.
Add lb (450 g) warmed sugar to each 1 pint (600 ml) of juice, stirring until the sugar has dissolved.
Bring to the boil and boil rapidly until the jelly sets when tested.
Remove the scum.
Pot and seal whilst still hot.
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Filed under All Recipes, Cranberries, Fruit, Jellies, Val's Preserves, Vegetarian Recipes by Val

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Comments on Recipe for Cranberry Jelly »

jill @ 6:06 pm

love your recipes they are a great help,can you add alchol to jam recipes or just to jellies?

Val @ 6:21 pm

I'm sure you can add alcohol to anything! I use it a lot in marmalades in the proportion of 1 tablespoon to each 1 lb.

jill @ 9:29 am

thankyou,only i woundered if it would ferment?

Val @ 12:58 pm

Consider the temperature that you are adding it to. The alcohol will be burned off, just leaving the taste.

jill @ 6:06 pm

thankyou val,i take it i add the alchol at the end just like when adding whisky to marmalade?thankyou for taking the time to answer and explain to me.