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Holiday Cranberry Jelly

Spread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon
  • Total Time
    Prep: 25 min. Process: 10 min.
  • Makes
    8 half-pints


  • 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.
Nutrition Facts
2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 0 protein.

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  • Debra
    Nov 28, 2019

    Was sweetened or unsweetened cranberry juice used?

  • Kathleen
    Nov 12, 2019

    I am very excited to make this, as I imagine cranberry jelly is going to be similar to a red currant jelly or a crabapple jelly. I hope I'm right. I was curious if the cranberry juice was sweetened or unsweetened? Does anyone know?

  • Mush2007
    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.