Cranberry Jelly Recipe for Canning: A Festive Treat for the Holidays
Cranberry jelly is a classic holiday staple, offering a sweet and tangy contrast to savory dishes. Making your own cranberry jelly is a rewarding experience, allowing you to control the sweetness and enjoy the fresh, vibrant flavor of homemade goodness. This recipe guides you through the process of canning cranberry jelly, ensuring you have a delicious and safe supply for your holiday feasts.
Ingredients You'll Need:
- 4 cups fresh cranberries, rinsed and picked over
- 1 cup water
- 1 1/2 cups granulated sugar
- 1/4 cup lemon juice
Equipment:
- Large saucepan
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh sieve or cheesecloth
- Jar lifter
- Canning jars and lids (pint or half-pint size)
- Canning pot
- Rack for jars
- Ladle
- Jar wrench (optional)
Step-by-Step Guide:
1. Prepare the Jars and Lids:
- Wash jars and lids in hot soapy water.
- Sterilize jars by boiling in a pot of water for 10 minutes.
- Place lids in a saucepan and simmer in hot water for 5 minutes.
2. Prepare the Cranberry Mixture:
- In a large saucepan, combine cranberries, water, and sugar.
- Bring the mixture to a boil over medium heat, stirring frequently to dissolve sugar.
- Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.
- Stir in lemon juice.
3. Strain the Jelly:
- Remove from heat and allow the mixture to cool slightly.
- Line a fine-mesh sieve or cheesecloth over a large bowl.
- Pour the cranberry mixture through the sieve, pressing gently to extract as much liquid as possible.
- Discard the solids.
4. Fill the Jars:
- Ladle the hot cranberry juice into the sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Place a lid on each jar and screw on the ring tightly.
5. Process the Jars:
- Place a rack in the canning pot and fill with enough water to cover the jars by 1-2 inches.
- Bring the water to a rolling boil.
- Carefully lower the jars into the boiling water, making sure they are fully submerged.
- Process the jars for 10 minutes for pint jars, and 5 minutes for half-pint jars.
- Carefully remove the jars from the pot using a jar lifter and place them on a clean, dry towel to cool completely.
6. Check for Seals:
- After cooling, gently press the center of each lid. If it doesn't move, the jar has sealed properly.
- If the lid pops up when pressed, the jar didn't seal. You can try re-processing the jar or refrigerate it and consume within a week.
Tips for Success:
- Use ripe cranberries: Choose plump, firm cranberries for the best flavor and color.
- Adjust sweetness: For a less sweet jelly, reduce the sugar to 1 cup. For a sweeter jelly, increase the sugar to 2 cups.
- Experiment with flavors: Add a pinch of cinnamon, ginger, or orange zest for a festive twist.
- Store in a cool, dark place: Once cooled, store your canned cranberry jelly in a cool, dark place for up to a year.
Enjoy Your Homemade Cranberry Jelly!
This recipe allows you to make a delicious and safe batch of cranberry jelly, perfect for your holiday feasts and beyond. Enjoy the sweet and tart flavor of homemade goodness!
