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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Cranberry Jelly Made From Wild Fruit

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Cranberry Jelly Made From Wild Fruit

Isabel D. Wolf and William Schafer

Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure.

Extraction of juice from the fruit is the first step in the preparation of fruit jelly.

  1. Wash the fruit in cool running water.
  2. Crush berries and add 3 cups water, per pound of fruit.
  3. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 3-5 minutes.
  4. Cool and strain through cheesecloth or a damp jelly bag.
One pound of American highbush cranberries will give close to 2 cups juice.

American Highbush Cranberry Jelly Recipe

  • 2 cups highbush cranberry juice
  • 1 1/2 cups sugar

Measure juice, add sugar and stir well. Boil over high heat until jelly sheets from a metal spoon or to 220 – 222 degrees F. Remove from heat; skim off foam. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.

* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.

Processing Time in a Boiling Water Canner for Jams and Jellies

Jar size Elevation Processing time
Half or quarter pints 0-1000 feet 5 minutes
Half or quarter pints 1001-2000 feet 6 minutes
Half or quarter pints 2001-3000 feet 7 minutes
Pints 0-1000 feet 10 minutes
Pints 1001-2000 feet 11 minutes
Pints 2001-3000 feet 12 minutes


Revised by Suzanne Driessen 2016

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