Homemade Cranberry Jelly, In A Can

1. 1

   Place cranberries in a medium saucepan. Mix pectin and spices into the sugar, then add the sugar mixture to the cranberries and stir to combine. Add the cider and lemon juice.

2. 2

   Cook over medium-high heat, stirring regularly. Once the cranberries have burst and the sauce has thickened, remove the pan from the heat. (If the sauce seems too thick, just add a splash of water or cider to thin it out.)

3. 3

   Run the sauce through a fine sieve or food mill until all that's left are the bits of seeds and skins. Pour the strained sauce into an empty can. (It's best to use a can that's BPA-free and once held a neutral-tasting food, to avoid imparting any unwanted flavors.) Cover can with foil or plastic wrap and let set in the fridge, for at least 12 hours.

4. 4

   When it's time to serve, run a butter knife around the sides of the jelly. If it still doesn't seem to want to slide out, crack open the bottom of the can with a can opener. (No need to try to take the bottom off-just a little bit of air should take care of the vacuum and let the jelly slide out easily.)

* Per serving · 4 servings · Values may vary.

No additional tips available.