Cranberry Jelly Recipe
Store the jars in a pantry or a cool, dark cabinet for up to one year. Once opened, a jar of jelly should keep well in the fridge for up to three weeks.
1 lb. fresh cranberries
1 1/2 cups water
1 lb. superfine sugar
1. Check the cranberries and discard any that have brown spots or are shriveled. Put the berries and water in a saucepan and bring to the boil over a medium heat. Tip: If you find it hard to find fresh cranberries, a bag of frozen fruits will work just as well for this recipe (avoid dried cranberries). There's no need to thaw the berries first before you cook them.
2. Turn the heat down and simmer the mixture until the cranberries are tender. Then place a fine sieve over a bowl and pour the cranberry mixture into the sieve.
3. Press the berries through the sieve with a spoon to produce a smooth pulp in the bowl. Return the pulp and juice to the saucepan, bring to a boil and add the sugar. Tip: For a chunkier, more jam-like texture, return some of the cranberries to the pan.
4. Allow the mix to simmer for 10 minutes, then test for the setting point. If the jelly sets when tested, pour into sterilized jars, seal, label and date the jars. These quantities will yield about 2 cups of jelly. Tip: To test for setting point, spoon a little boiling jelly onto a plate and leave in the fridge to cool. It is set if it forms a skin that wrinkles when you push it with your fingertip. If it is not set, boil the jelly a little longer and re-test.