Cranberry Jelly

Hey Everyone! I read that we should clear out the freezer by June so we can begin to fill it again for this year. I love that! Of course I read this in June so I'm already behind... story of my life:@)

One of the best marketing ads of all time had to be from the cranberry people, "buy an extra pack, they're only out once a year and freeze so well, yadda, yadda"... So I do, every year. 

That bag was still in the freezer, I decided to make jelly with it.

Cranberries, water and sugar, can't get easier than that!

I used a recipe from ehow.com as my starting point. I find that a bag of cranberries is approx 3 cups.

Cranberry Jelly
Simple ratio:
For every 1 cup of cranberries use 1/2 cup of water and 1/2 C of sugar.
Plan on one half pint canning jar for each cup of cranberries.

1. Pick through cranberries and toss the bad ones, remove any stems and wash berries.
2. Place cranberries and water in pot, bring to a boil, reduce to simmer until all berries have popped. About 20 minutes.
3. Remove from heat and push juice/pulp through a sieve with the back of a spoon. Scrape all the good stuff from the bottom of the sieve! Discard skins. I did half of the berries at a time.
4. Wash pot and put juice back into it. The juice will be very thick.
5. High heat to a boil, stirring, reduce heat and simmer for 2-3 minutes.
6. While stirring all the time: Add sugar, high heat and once it comes back to a boil, reduce heat to simmer and cook 2 minutes.
7. Put in sterilized jars and process for 10 minutes in a water bath.

Notes:

• When cranberries pop they can splatter. I try to beat them to it by crushing them under water as they heat up with the back of my spoon. (A potato masher would work well.)
• This was the first time I've made cranberry jelly. I thought I'd try the recipe as written, it's very good, I would make it again. I also think it would be great with oranges and cinnamon/cloves. 
• I wouldn't hesitate to double this if you want to make Thanksgiving/Christmas gifts. (Processing the jars.)
• Straining it removes some of the seeds but some do make it into the jelly.
• This isn't a crystal clear apple type jelly, it's more of a velvety thick jam type jelly minus the skins. 
• Beautiful color!
• If you don't want to process it, store in the fridge. Don't know what the Food Police say about how long it will stay good.
• What are we going to do with cranberry jelly? It's good on bagels or crackers with cream cheese. Thumbprint cookies. Would be a great glaze with chicken, ham or pork...
• Have fun!

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