- 4 cups cranberry juice
- 6-1/2 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
- In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 8 half-pints.
Originally published as Holiday Cranberry Jelly in Taste of Home Christmas Annual Annual 2012, p172
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