Cranberry Jelly

1. 1

   Wash and pick over cranberries, discarding any that are soft.

2. 2

   Place in a deep saucepan and add fruit juices.

3. 3

   Cover and simmer for about 20 minutes, until fruit is soft.

4. 4

   Mash to break up any berries left whole.

5. 5

   Strain in food mill to remove seeds.

6. 6

   Return to saucepan and heat to boiling.

7. 7

   Add pectin, glycerine and gelatin, stirring well.

8. 8

   Boil for 1 minute.

9. 9

   Remove from heat.

10. 10

    Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top.

11. 11

    Cap with hot sterile lids.

12. 12

    Process in boiling water bath for 5 minutes after water returns to boiling.

13. 13

    If any jars fail to seal, refrigerate and use within 10 days or freeze for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.