Im Herbst werden in Tirol die „Granten“, also Preiselbeeren, gepflückt und zu Marmelade eingekocht. Die selbstgemachte Preiselbeermarmelade schmeckt besonders gut zu Wildgerichten.
Wash the cranberries thoroughly. Mix the wet cranberries well with the sugar and leave to stand overnight.
Slowly heat this amount in a pan. Increase the heat, stirring constantly, until the cranberries have burst.
Simmer for about 5 minutes and then carefully skim off the resulting foam. Carry out a gelling test and if the jam is too firm, add a spoonful of water.
Pour the hot jam into boiled jars and turn them upside down until the jam has cooled.
If you don't fancy whisking up the foam, you can remove the pan of jam from the heat after boiling and leave to cool for a few minutes. Most of the foam will disappear and the rest can be stirred into the jam. The jam is then brought to the boil again for about 2 minutes and bottled hot.
You can also use birch sugar (xylitol) instead of sugar. However, as this does not preserve as well as sugar, it is advisable to boil down smaller quantities of the berries.
The jam can be flavoured with a little lemon juice or vanilla, depending on your taste. But it doesn't have to be, as it tastes very good without.
