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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campn4walleye wrote:
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 picked 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!
Great recipe, but holy smokes, you need a juicer!! :)
When I am doing jellies, I just place whatever fruit I am using in the juicer, hit a button, and I have good clear juice in about two seconds strained right out into a small pitcher.
Once we invested in the juicer, it opened up a whole new world of different jellies for us. We've done strawberry kiwi, peach, pear, apricot, blackberry, cherry, pineapple and many others.
The best part is we don't even mess up the kitchen any more. :)
