cranberry jelly
I have to brag a bit. Yesterday I picked a ton of high bush cranberries and froze them (to make them easier to get off the stems). Today I made cranberry jelly (first time ever). It turned out beau...
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Sorry everyone, I was remiss in my duties.
Here's how I did it:
I froze the cranberries overnight right on the stems. They grow in bunches. It makes them easier to pluck off prior to cooking. I cut about 6 lbs worth.
Place them in a dutch oven and add water just to barely cover them. Boil them for about 15 mins or until they get soft. Pour off the juice and save it (that's the jelly basis). Place the cranberries in a food mill or squish them to get even more liquid (over a large bowl). Pour it all out and strain through several layers of cheesecloth. You only want the juice! If you have any of the pulp, it will cloud your jelly. That's how you get the sparkling color. Let it stand until no more juice drips.
Place juice in dutch oven and heat. Add 1 pkg of sure jell. Stir until dissolved. Add 6 cups of white sugar. Cook until boiling and starts to thicken. I cooked it for about 5 minutes. Let it stand for 1-2 mins. Scrape off the pink foam that has formed on top.
Prepare your jars as usual for canning. Fill your jars (I used 1/2 pt) to 1/8" headspace. Do not get any pink foam. Process in boiling water bath for 5 mins.
I got 14 half pint jars. I had it on my bagel with cream cheese this morning and it was perfect! SO YUMMY!
NOTE: YOUR KITCHEN WILL HAVE THE AROMA OF DIRTY SOCKS! But, it's worth it:B
Here's how I did it:
I froze the cranberries overnight right on the stems. They grow in bunches. It makes them easier to pluck off prior to cooking. I cut about 6 lbs worth.
Place them in a dutch oven and add water just to barely cover them. Boil them for about 15 mins or until they get soft. Pour off the juice and save it (that's the jelly basis). Place the cranberries in a food mill or squish them to get even more liquid (over a large bowl). Pour it all out and strain through several layers of cheesecloth. You only want the juice! If you have any of the pulp, it will cloud your jelly. That's how you get the sparkling color. Let it stand until no more juice drips.
Place juice in dutch oven and heat. Add 1 pkg of sure jell. Stir until dissolved. Add 6 cups of white sugar. Cook until boiling and starts to thicken. I cooked it for about 5 minutes. Let it stand for 1-2 mins. Scrape off the pink foam that has formed on top.
Prepare your jars as usual for canning. Fill your jars (I used 1/2 pt) to 1/8" headspace. Do not get any pink foam. Process in boiling water bath for 5 mins.
I got 14 half pint jars. I had it on my bagel with cream cheese this morning and it was perfect! SO YUMMY!
NOTE: YOUR KITCHEN WILL HAVE THE AROMA OF DIRTY SOCKS! But, it's worth it:B
