Cranberry Jelly
By Nicole KonstantinakosPublished on July 12, 2020
Time
35 minutes, plus 2 hours cooling and 12 hours setting
Yield
Serves 32, makes two 1-cup jars
Ingredients
Before You Begin
Cranberries are often sold in 12-ounce or 16-ounce packages; be sure to start with 16 ounces for this recipe. This jam can be processed for long-term storage. This jam can be processed for long-term storage; see the instructions in this article.
Instructions
- Bring cranberries and water to boil in Dutch oven over high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until cranberries burst, 5 to 10 minutes.
- Working in batches, strain mixture through fine-mesh strainer into large bowl, pressing firmly on solids to extract as much liquid as possible; discard solids. Clean strainer, line with triple layer of cheesecloth, and strain juice again into large measuring cup. Measure 2 cups strained juice into large saucepan; reserve any extra juice for another use.
- Combine ¼ cup sugar and Sure-Jell in bowl. Bring juice to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 1 cup sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of jelly using spoon.
- Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
- Using funnel and ladle, portion hot jelly into hot jars. Let cool to room temperature, cover, and refrigerate until jelly is set, 12 to 24 hours. (Jelly can be refrigerated for up to 3 months.)
Time
35 minutes, plus 2 hours cooling and 12 hours settingYield
Serves 32, makes two 1-cup jarsIngredients
Ingredients
Ingredients
Why This Recipe Works
Perfect for spreading on hot, buttered toast, dolloping onto crackers with cheese, or slathering on scones, it also adds an elegant touch to a holiday meal—a refined alternative to jellied cranberry sauce. We tested our way through several methods of extracting juice from cranberries, and found that by simply simmering and then straining them, we obtained a bright, clear juice full of cranberry flavor. We added just enough sugar to create a careful balance between tart and sweet. To achieve the perfect set, we compared jellies made with pectin amounts that differed by as little as 1 teaspoon before settling on 7 teaspoons.
Before You Begin
Cranberries are often sold in 12-ounce or 16-ounce packages; be sure to start with 16 ounces for this recipe. This jam can be processed for long-term storage. This jam can be processed for long-term storage; see the instructions in this article.
Instructions
- Bring cranberries and water to boil in Dutch oven over high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until cranberries burst, 5 to 10 minutes.
- Working in batches, strain mixture through fine-mesh strainer into large bowl, pressing firmly on solids to extract as much liquid as possible; discard solids. Clean strainer, line with triple layer of cheesecloth, and strain juice again into large measuring cup. Measure 2 cups strained juice into large saucepan; reserve any extra juice for another use.
- Combine ¼ cup sugar and Sure-Jell in bowl. Bring juice to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 1 cup sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of jelly using spoon.
- Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
- Using funnel and ladle, portion hot jelly into hot jars. Let cool to room temperature, cover, and refrigerate until jelly is set, 12 to 24 hours. (Jelly can be refrigerated for up to 3 months.)
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