Traditional cranberry jelly with instructions for water bath canning.
Author: Heather at MarineCorpsNomads.com
Recipe type: Side Dish
Serves: 3 to 3.5 pints
Ingredients
2 pounds whole cranberries (organic when possible)
3 cups sugar (organic, raw sugar when possible)
1 cup apple cider (organic, raw when possible)
¼ tsp orange extract or 1 Tbsp orange juice (optional)
Instructions
Wash and remove any bad cranberries.
Combine cranberries, sugar, apple cider, and orange extract/juice (if desired) in a large sauce pan.
Simmer gently over medium-low heat until cranberries are tender. Stir frequently to avoid burning the mixture.
Press through sieve or food mill OR puree in a blender. If you use the blender option, be very careful as the mixture is hot.
Pour mixture into clean, hot jars leaving ½ inch head space. Wipe the rims and adjust lids. If you are going to use immediately or store in the refrigerator, you can stop here.
For processing in a water bath canner, place the jars in the hot water making sure the water covers the jars by 1 to 2 inches.
Bring canner back up to a boil and then start timing using the following processing times:
-1,000 ft = 15 minutes
,001-6,000 ft = 20 minutes
above 6,000 ft = 25 minutes
After processing time has completed, turn off the heat and remove carefully remove canner lid. Wait 5 minutes before removing the jars.
Use a jar lifter to remove the jars and place them on a towel leaving at least 1 inch between jars while they cool.
Let jars sit for 12 to 24 hours and check to make sure they completely sealed.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2014/11/homemade-canned-cranberry-jelly.html