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Homemade Canned Cranberry Jelly

Posted in Gluten Free, Homemaking, and Homesteading

Canned Cranberry Jelly

Munchkin and Daddy love their cranberry jelly. You know. The kind that comes out of the can in the shape of a can. This year, I really wanted to make my own so I could control the ingredients. I was able to use organic ingredients that were not processed or minimally processed. I decided to keep the skins on the cranberries so I used the blender to create the puree. I also decided to add just a little orange extract for a little brightness. I found the cute half pint jars and used those in addition to regular wide mouth pint jars.

Cranberry Jelly Recipe

Canned Cranberry Jelly Recipe

Ingredients:

  • 2 pounds whole cranberries (organic when possible)
  • 3 cups sugar (organic, raw sugar when possible)
  • 1 cup apple cider (organic, raw when possible)
  • 1/4 tsp orange extract or 1 Tbsp orange juice (optional)

Directions:

  1. Wash and remove any bad cranberries.
  2. Combine cranberries, sugar, apple cider, and orange extract/juice (if desired) in a large sauce pan.
  3. Simmer gently over medium-low heat until cranberries are tender. Stir frequently to avoid burning the mixture.
  4. 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.
  5. Pour mixture into clean, hot jars leaving 1/2 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.
  6. 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.
  7. Bring canner back up to a boil and then start timing using the following processing times:
    1. 0-1,000 ft = 15 minutes
    2. 1,001-6,000 ft = 20 minutes
    3. above 6,000 ft = 25 minutes
  8. After processing time has completed, turn off the heat and remove carefully remove canner lid. Wait 5 minutes before removing the jars.
  9. Use a jar lifter to remove the jars and place them on a towel leaving at least 1 inch between jars while they cool.
  10. Let jars sit for 12 to 24 hours and check to make sure they completely sealed.

Approximate Yield: 3 pints if run through sieve/food mill or 3 1/2 pints if pureed in a blender.

 

Homemade Canned Cranberry Jelly
 
Traditional cranberry jelly with instructions for water bath canning.
Author:
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
  1. Wash and remove any bad cranberries.
  2. Combine cranberries, sugar, apple cider, and orange extract/juice (if desired) in a large sauce pan.
  3. Simmer gently over medium-low heat until cranberries are tender. Stir frequently to avoid burning the mixture.
  4. 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.
  5. 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.
  6. 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.
  7. Bring canner back up to a boil and then start timing using the following processing times:
  8. -1,000 ft = 15 minutes
  9. ,001-6,000 ft = 20 minutes
  10. above 6,000 ft = 25 minutes
  11. After processing time has completed, turn off the heat and remove carefully remove canner lid. Wait 5 minutes before removing the jars.
  12. Use a jar lifter to remove the jars and place them on a towel leaving at least 1 inch between jars while they cool.
  13. Let jars sit for 12 to 24 hours and check to make sure they completely sealed.

 

 

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