Breakfast & Brunchcreativecanning
Cranberry Jelly
Cranberry jelly is a delightful homemade preserve that's perfect on toast, or beside your holiday meal.
👥 32 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 40 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●stove
- ●strainer
- ●pot
📝 Preparation Steps
1
Place clean, fresh or frozen cranberries in a medium saucepan and add water and lemon juice.
cranberries (fresh, whole, two 12 oz bags as purchased (see notes for frozen))6 cupswater2 cups
2
Place the pan on the stove on medium-high heat and bring the mixture to a boil.
3
Reduce the heat to medium-low, cover, and simmer for 10 to ⏱️ 15 minutes.
4
Remove the pan from the stove and use a potato masher or heavy spoon to mash the berries, ensuring all the cranberries have popped open.
cranberries (fresh, whole, two 12 oz bags as purchased (see notes for frozen))6 cups
5
Carefully pour the cranberry mixture into a jelly bag and let it sit for several hours or overnight until the juice has stopped dripping. Use several layers of cheesecloth and a strainer if you do not have a jelly bag.
6
If canning, prepare a water bath canner, jars, and lids before you start working with the extracted juice to make the jelly.
water2 cups
7
Measure the amount of liquid you have, then measure the appropriate amount of sugar. If you do not have 2 cups of liquid, add bottled juice to obtain 2 cups, and measure 2 ¼ cups of sugar.
8
If you have more than 2 cups, multiply the amount by 1.125 to determine your needed sugar.
9
In a medium saucepan or jam pot, stir the cranberry juice and sugar until the sugar is dissolved, and cook on medium-high heat, bringing it to a full boil, stirring often.
10
Continue to boil the mixture for ⏱️ 10-15 minutes or until it reaches 220 degrees Fahrenheit on a candy thermometer.
11
Pour the hot jelly into prepared jelly jars using a canning funnel, leaving ¼" headspace, then wipe the rims of the jars with a clean cloth.
12
Secure lids to the jars and continue the canning process using the hot water bath method. Process jars for ⏱️ 10 minutes, or ⏱️ 15 minutes if above 6,000 feet in elevation.
water2 cups
13
If you do not plan on canning your jelly, leave the jars to cool on the counter for ⏱️ 24 hours or until the jelly has set.
14
Jelly that has not been canned should be stored in the refrigerator for up to 1 month or in the freezer for six months. Jelly that has been processed and sealed using a canning method can be stored in a cool, dry place, where it will maintain quality for 18 months. For all jelly, refrigerate once opened.
Nutrition Facts
calories
63 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
1 mg
protein Content
0.1 g
carbohydrate Content
16 g
saturated Fat Content
0.002 g
unsaturated Fat Content
0.013 g
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