Cornelian Cherry Jelly is a traditional British recipe, based on a Victorian original, for a classic clear preserve made from a mix of cornelian cherry juice and sugar cooked together until they reach the setting point then potted. The full recipe is presented here and I hope you enjoy this classic British version of: Cornelian Cherry Jelly.
450g powdered sugar (white) per 600ml Cornelian cherry juice
60ml liquid pectin
Method:
Add the cornelian cherries to a pan with 900ml water. Bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the fruit are soft.
Take off the heat then turn into a jelly bag and set aside to drain naturally (do not be tempted to press down on the fruit pulp, or the final jelly will be cloudy). It's best to allow the juice to drip naturally from the fruit over night.
The following morning, measure the volume of Cornelian cherry juice then measure out 450g of sugar for each 600ml of juice. Combine the Cornelian cherry juice and sugar in a pan. Bring to a boil and cook for about 30 minutes, or until reduced. Test for the setting point by spooning a little of the jelly onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.
Skim the surface of the jelly then allow to cool a little then pour into warmed, sterilized, jars then allow to cool and cover with airtight lids.
