Holiday Cranberry Jelly
Total TimePrep: 25 min. Process: 10 min.
- 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.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 0 protein.
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Jan 2, 2019
This year I used this recipe to try making cranberry jelly for the first time, but I made a few changes as we have had quite an orange harvest so I made cranberry orange jelly. In the first batch I kept everything the same but added the zest and juice of one orange. I thought it was a little tart but my husband loved it. The second batch I added another 1/2 cup of sugar and it tasted just right to me. I used 4 oz. jars to make more and gave them away to family and friends for Christmas.