Cornelian Cherry Jelly Recipe
Make this easy Cornelian Cherry Jelly recipe with just fruit, sugar, and lemon. Perfect for roast meats, cheese boards, or as a cake glaze.
Sweet, tangy, and jewel-red, this Cornelian Cherry Jelly Recipe transforms late-summer fruit into a glossy preserve bursting with flavour. Made simply with cornelian cherries, sugar, and a splash of lemon, it’s the perfect condiment for roast meats, cheese boards, or festive holiday dinners.
Growing up, I always loved a big dollop of red currant jelly alongside meats and cheeses, and nowadays, alongside breaded fried mushrooms. Cornellian cherries share a lot in common with red currents. They are a vibrant, bright red, and have the same tartness to them, and make a great substitute. Every September, we have an abundance of them, but they don’t last long and need preserving. Making a jelly out of them is one easy way to preserve them and enjoy them throughout the year.
Ingredients Breakdown
Cornelian Cherries
Cornelian cherries are sharp and have an enormous amount of natural pectin that helps the jelly set. For making jams and jellies, we want to take the ones that are ripe but still firm, as when overripe, they contain less pectin (those ones should be put aside for cordials and desserts).
Water
Added in just enough quantity to help the jellies release their juice. We want to avoid adding too much liquid otherwise the flavour will be milder and the pectin will be too diluted to set properly. If too much is added, it can be reduced before adding the sugar later.
Sugar
Essential for balancing the sharp fruit and ensuring the jelly preserves well. White granulated sugar works best as it has the least flavour of its own. Always weigh the strained juice and use an equal weight of sugar for a firm jelly.
Lemon Juice (optional)
Optional but helpful, as it boosts acidity, strengthens the pectin action, and adds a fresh lift. You can swap in citric acid or lime juice if needed. If your cherries are very ripe or you want a firmer set, this is worth adding.
Step-by-Step Instructions
- Prepare the fruit : Wash the cornelian cherries, then place them in a large pan with just enough water to submerge all the fruit. I used just over 600ml of water when making this, but the amount you use will vary depending on how wide your pan is.
I don’t bother going through them and removing any stems, as we will be passing the liquid though a cloth later. - Cook until soft: Bring to the boil and reduce to a gentle simmer for 20–30 minutes, stirring now and then, until the cherries burst and collapse into a soft pulp. Avoid boiling too hard at this stage, as it can stew the fruit.
To make sure all the fruit have popped, gently mash a little with a potato masher. We don’t need it completely mashed, but a little mashing will help the juice drain. - Strain the juice: Pour the pulp into a jelly bag or muslin-lined sieve set over a bowl. Let it drip overnight without pressing — this keeps the jelly clear. Patience here makes all the difference.
- Measure and add sugar: When you are satisfied that you have collected all the liquid, weigh the collected juice. Put the weighed juice in a large pan (it will bubble up a lot!) and add an equal weight of sugar, and if using, the lemon juice. When I made this batch, it weighed 1003g, so I added a whole kilo bag of sugar.
Again, do not attempt to squeeze the pulp to get more liquid out, or your final product will be cloudy! - Boil to setting point: Bring to a rapid boil and then reduce to a simmer until the jelly reaches 105–106 °C, or passes the wrinkle test on a chilled saucer.
As it is boiling, it will bubble quite far up the pan, and produce a lot of foam. Use a ladle or a spoon to scrape the foam off. If you leave it on, it will float up in the jars and not look as clear.
- Jar and seal: Ladle the hot jelly into sterilised jars (using a jam funnel if available), leaving a little headspace. Seal immediately, then let cool undisturbed until set. Properly sealed jars will keep for up to a year in a cool, dark place.
Cornelian Cherry Jelly Serving Suggestions
Serve cornelian cherry jelly with roast meats such as lamb, venison, or game, and add it to a cheese board alongside both sharp and creamy cheeses.
Spread it on toast or bread, brush it over cakes or pastries for a bright red shine, or stir it into gravies and pan sauces to bring tang and a touch of sweetness. Use it anywhere you would normally use redcurrant jelly — it works just as well.
Cornelian Cherry Jelly Recipe
Ingredients
- 1 kg cornelian cherries rinsed
- 600 ml water or just enough to ensure all fruit are at least partially submerged
- 1 whole lemon, juiced optional
Instructions
- Add cherries and water to a large pan. Simmer gently for 20–30 minutes, stirring occasionally, until the fruit bursts and collapses. Use a potato masher to help break it all up a little.
- Tip the pulp into a jelly bag or muslin-lined sieve set over a bowl. Let drip without pressing for 8–12 hours (overnight) for a clear jelly.
- Weigh the strained juice. From 1 kg fruit, expect around 1 litre (≈1 kg). Pour into a clean, large pan.
- Add the same weight of sugar as the juice. Stir over low heat until fully dissolved. Add lemon juice if using.
- Increase heat and boil rapidly until the jelly reaches 105–106 °C or passes the chilled-saucer wrinkle test. Skim foam as it appears to ensure a crystal clear finished product.
- Ladle hot jelly into sterilised jars, leaving a little headspace. Seal immediately and cool undisturbed. Stored properly, it keeps up to 1 year; refrigerate after opening and use within 3–4 weeks.
