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Cranberry Jelly

average rating

rate/review

prep time

15 min

total time

35 min

makes

Makes 5 (1-cup/250-mL) jars

photo by:

kraft

recipe by: kraft

what you need

8 cups cranberries

5 cups water

5 cups sugar

1 pouch Certo Liquid Pectin

make it

PLACE cranberries in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.

MEASURE exactly 6 cups prepared juice into large saucepan. Add sugar; mix well. Bring to full rolling boil on high heat; boil 1 min., stirring constantly. Remove from heat. Immediately stir in pectin. Stir and skim foam for 5 min.

POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

kraft kitchens tips

How to Use a Jelly Bag

Place jelly bag in its holder. Rinse bag by pouring about 2 cups of boiling water over it; drain. Set jelly bag over large bowl; pour in cooked fruit and juice. Cover and allow juice to drip slowly through jelly bag. Most of the juice will have dripped through after 4 hours. Several layers of cheesecloth layered in a mesh strainer may be used if you do not have a jelly bag.