Approx. yield; ten 8-ounce jars.
INGREDIENTS
6 cups highbush cranberries - for best results use berries that
are not fully ripened.
4 cups water
2/3 cup sugar for every cup of extracted juice
DIRECTIONS
1. I prepare the cranberries by washing them thoroughly and
removing any stems.
2. I wash and rinse my canning jars and lids thoroughly. I
place them in a 200-degree oven for at least 20 minutes. The jars and lids
remain in the oven until I need them.
3. Place cranberries and water in a large pot. Bring to a
boil for about 5-10 minutes. As the berries begin to soften, I crush them
gently using a potato musher.
4. Pour the berries into a colander and press with the back
of large spoon to extract the juice. Use a fruit press if you have one. Note: Unlike other recipes I do not use
a jelly bag and strain the juice overnight. I prefer to have it all done in one
day.
5. Measure the juice; put into a large pot and add ¾ cup of
sugar for every cup of juice. Bring to a boil. Once the sugar has dissolved, I stir
constantly over a low boil 10 to 20 minutes. Skim off foam.
6. To test if the jelly is ready, I take a chilled plate out
of the freezer, put teaspoon of the jelly on the plate and hold the plate on an
angle. If the jelly does not run down the plate it is done. It is a good idea
to start testing the jelly after 10 minutes of boiling and then check every 5
minutes after that.
7. Pull your lids and jars out of the oven and fill them
with jelly just below the threads of the jar. Put the lid on and set aside at
room temperature. The lids will pop when they have sealed. You will know this
has happened when you push down on the lid and it doesn’t bounce back. Give the
jars at least 30 minutes to complete this process.
This
delicious jelly pairs wonderfully with toast, scones, English muffins, cream
cheese, or even poultry.
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