Holiday Cranberry Jelly Recipe
Louisa May Alcott begins her account of the four March girls' life during the Christmas season. Spread some holiday cheer with this rosy pink cranberry jelly.—
- 4 cups cranberry juice
- 6-1/2 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
- 1. 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.
- 2. 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.
2 tablespoons equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.
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