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Cranberry Jelly

Source of Recipe

From "Blue Ribbon Canning" by Linda J. Amendt


Recipe Introduction

"Cranberries make a lovely red jelly with a tangy flavor. If you don't want to make your own juice, use bottled unsweetened 100% cranberry juice and not cranberry juice cocktail, which can unbalance the recipe and prevent the jelly from setting."

List of Ingredients

• 5 cups fresh or frozen whole cranberries
• 4½ cups water
• 6 cups granulated sugar
• 1 pouch (3 ounces) liquid pectin


Recipe

In a 4-quart stainless steel stockpot over medium-high heat, combine the cranberries and water and bring to a boil. Reduce the heat, cover, and boil gently for 15 minutes, or until all of the berries have popped their skins and turned soft. Remove the pot from the heat and let stand for 1 hour.

Strain the cranberry pulp and juice through a fine-mesh sieve. Discard the pulp and seeds. Rinse the sieve and line with four layers of damp fine-knit cheesecloth. Strain the juice through the cheesecloth two times, rinsing the cheesecloth between each straining. Refrigerate the juice for several hours or overnight. Slowly pour the juice into another container, being careful not to disturb the sediment in the bottom of the container. Discard the sediment. For crystal-clear juice, strain the juice through a damp coffee filter, if desired. Measure out 4 cups of cranberry juice.

In an 8-quart stainless steel stockpot over medium heat, combine the cranberry juice and sugar, stirring constantly until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and quickly skim off any foam.

Immediately ladle the jelly into hot jars, leaving a ¼ inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.


Makes about six 8-ounce jars