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Holiday Cranberry Jelly

Spread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon
  • Total Time
    Prep: 25 min. Process: 10 min.
  • Makes
    8 half-pints

Ingredients

  • 4 cups cranberry juice
  • 6-1/2 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

  • In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 0 protein.

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