Cornelian Cherry Jelly Recipe
This cornelian cherry jelly recipe transforms tart, ruby-red fruit into a clear, glossy preserve. Perfect for serving with roast meats, on cheese boards, or spread over bread. It also makes a great glaze for cakes or a flavour booster in gravies and sauces.
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.