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Cranberry Jelly Made From Wild Fruit
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.
- Wash the fruit in cool running water.
- Crush berries and add 3 cups water, per pound of fruit.
- Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 3-5 minutes.
- Cool and strain through cheesecloth or a damp jelly bag.
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.
| 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 |
Source
- North Dakota State University Extension Service
- Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies
Revised by Suzanne Driessen 2016
