CRANBERRY & CHILLI JELLY


   
YIELD: 5 cups per batch
   
A luscious, rich red cranberry jelly with a little heat - enjoy on toast or warm as a glaze for grilled meat.
   
INGREDIENTS:
1kg (2.2lbs) cranberries
5 cups water
1 1/2 tablespoons powdered pectin
5 cups sugar
5 fresh birds eye chillies, washed, stems removed
    
METHOD:
1. Wash fresh cranberries and drain. Thaw frozen cranberries overnight in the refrigerator. Add water and cranberries into a large pan, bring to a boil then simmer (covered) for 15 minutes, stirring occasionally. Strain through a jelly bag (or muslin) to separate juice from pulp over a bowl. 
2. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
3. Measure 6 cups of cranberry juice and the pectin into a large pan. Bring to a boil, as high as possible, then add the sugar all at once. Whisk occasionally while sugar dissolves, and bring to a rolling boil (cannot stir down, mixture may foam). Boil as hard as possible for 1 minute. Then turn the heat off and skim foam from the surface.
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
5. Immediately pack the hot jelly into hot jars, leaving 1/4 inch (0.5cm) headspace. Add 1 birds eye chilli into each jar. Remove bubbles, check headspace is correct, then wipe rims and seal. 
6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
    
TIPS
  • Replace water with apple juice;
  • Infuse jam during cooking with vanilla;
  • Add cinnamon, cloves and/or ginger;
  • Replace 1 cup sugar with ¼ cup honey or maple syrup;
  • Add the zest from a lemon or orange;
  • Add 3 tablespoons orange liqueur before filling jars.

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