Cranberry Jelly Recipe - Cooking Index
Cranberry Jelly Recipe - Cooking Index
| 3 1/2 cups | 829ml | Cranberry juice cocktail |
| 1 | Sure-jell | |
| 4 cups | 792g / 27oz | Sugar |
| 1/4 cup | 59ml | Lemon juice |
Put the cranberry juice and the sure-jell in a large kettle or Dutch oven (8 to 10 qt.). Stir and bring to a full rolling boil. Pour in all the sugar. Stir and bring to a full rolling boil again. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from the heat and stir in the lemon juice. Skim off any foam, and pour into hot sterilized jelly jars. Seal. Makes about 6 half pints.
This is really pretty jelly and it tastes wonderful. If you haven't ever canned anything before, it's not as complicated as it might seem. Most good cookbooks have a section on how to sterilize jars and seal them up. Or you can seal jelly with a layer of melted paraffin, which lets you use all those neat little jars that don't have a standard size mouth.
Source:
Cindy Robinson
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