Cranberry & clementine jelly

Cranberry & clementine jelly

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins plus overnight straining

Skill level

Easy

Servings

Makes 1.6kg

Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per tbsp

kcalories
36
protein
0g
carbs
9g
fat
0g
saturates
0g
fibre
0g
sugar
9g
salt
0g

Ingredients

  • 1kg fresh or frozen cranberries
  • 3 clementines, chopped, peel and all
  • 700g jam sugar
  • 3 tbsp port

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Method

  1. Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
  2. Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
  3. The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
  4. Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it’s set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.

Recipe from Good Food magazine, November 2013

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Comments

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lahelapixie's picture

I failed to read the ingredients correctly and didn't add the peel :S However, I used jam sugar with added pectin and it all worked out fine. Really tasty with a nice jelly texture, just a little less orangey than it is meant to, I imagine. Will definitely try this again. I used a third of the amount of ingredients and finished with 2 x 190ml jars.

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