How To make Cranberry Jelly
2 c Cranberries
1 c Concentrated apple juice
1/4 c Lemon juice
3 oz Liquid pectin (regular)
5 tb Glycerine
1 tb Unfl.gelatin or 2 tb.freezer
Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups.
VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2 1/2 tsp calcium solution for the liquid pectin and glycerine, but add
calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin. NUtrITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing. Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D. Third Edition 1993. Shared but not tested by Elizabeth Rodier, Oct 93
How To make Cranberry Jelly's Videos
Cranberry Jelly
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Cranberry Jelly for shelf-stable storage. I love this version. You can skip pressing it through a sieve if you want the whole berry version. It will slide right out (just like the cans) after you run warm water over the outside of the jar. It requires no added pectin, and holds it shape just like the kind you get in the store.
You can make this the morning of your meal, you just need time for it to cool and then chill before serving.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Today’s recipe ingredients:
8 cups cranberries
4 cups sugar
½ cup pineapple juice**
1 ½ cups water**
Zest of 1 orange (optional)
**you need 2 cups liquid total for the amounts listed above. You are not limited to pineapple juice. I have friends who use lemon juice, orange juice, or apple cider. They keep the same 8-4-2 cup ratio and have no issues.
Combine sugar and liquid. Bring to a boil.
Add cranberries and return to a boil.
Reduce heat and simmer 10 minutes.
Press berries through a sieve to remove skins. (you can skip this step if you prefer the whole berry jelly, or you can use an immersion blender to puree)
Pour into sanitized jars. Fill to ½ inch headspace. Clean rims. Apply lids and rings fingertip tight.
Process in water bath for 15 minutes. Let stand 5 minutes before removing from water bath.
Let sit 24 hours.
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I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
You can find the NCHFP/USDA guidelines here
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Leda's Urban Homestead - How to Make Jellied Cranberry Sauce
Jellied Cranberry Sauce with Spicebush and Orange - Leda's Urban Homestead - Be Your Own Expert!
This sauce slides out of the jar or bowl in one piece, ready to be sliced. Built-in presentation! But unlike the stuff in a can from the store, this recipe actually tastes good.
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Don't Cook Cranberries! Find Out Why. Raw Cranberry Jam.
Cranberries are naturally high in benzoic acid and ascorbic acid (Vitamin C.). Benzoic acid is a natural preserving by inhibiting bacterial and fungal growth in the acidic environment. Under certain conditions benzoic acid and vitamin C convert into benzene, which is know to be hazardous. Therefore, cranberries should be eaten raw.
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Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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The Best SLICEABLE, Jellied Cranberry Sauce FROM SCRATCH | Thanksgiving Recipes
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Homemade Jellied Cranberry Sauce - Savory
Featuring fall flavors like apple cider and cinnamon, this showstopper is a homemade riff on the canned classic. Get the full recipe at Visit our website for more recipes, videos and tips.