Cranberry Jelly is an easy, quick recipe that makes my 14 year old happy and only requires three ingredients-Cranberry Juice,sugar and Sure Jell. The flavor is a gentle, pleasant cranberry taste. I use store bought 100% Cranberry Juice. From start to finish this takes about 30 minutes to make and process (with 24 hands off hours for cooling and sealing). I process the jam in a basic water bath for 10 minutes and let it cool for 24 hours. The recipe below fills 11- 8 oz jelly jars.
5 cups Cranberry Juice
7 cups white sugar
1 single package Sure Jell
1 tbsp real butter, optional (adding a tbsp of butter to jellies and jams brings the foam down)
- In a large stainless steel kettle add cranberry juice and package of Sure Jell. Bring to a rolling boil* for 1 minute.
- When rolling boil happens add sugar. Mix well.
- Allow mixture to boil, stirring frequently, until it comes to another rolling boil. If adding butter to reduce foam, add it now.
- Stir continuously for 1- 1 1/2 minutes.
- Remove kettle from heat and fill room temperature canning jars.
- Seal and process in a water bath for 10 (boiling) minutes. Or let it cool and eat with a spoon. Either way.
- Remove from canner and allow to cool for 24 hours before removing ring.
*rolling boil means that the mixture will continue to bubble/boil even while stirred.
The other jars you see in the background of the above picture are Cantaloupe (Melon) Jam and Blueberry-Lemon Jam-both from The All New Book of Canning and Preserving. The Cranberry Jam recipe is based on other jelly recipes in the Sure Jell directions page and I substituted store bought Cranberry Juice for this recipe.