Total Time
2hrs
Prep 45 mins
Cook 1 hr 15 mins

What a tasty treat, anytime of the year.

Ingredients Nutrition

  • 2 lbs fully ripe cranberries (7-1/2 cups prepared fruit)
  • 4 cups water
  • 5 12 cups sugar, measured into separate bowl
  • 12 teaspoon butter (optional) or 12 teaspoon margarine (optional)
  • 1 (3 ounce) envelopecerto fruit pectin

Directions

  1. BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. PLACE cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-quart saucepot.
  3. STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantlly.
  4. STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with metal spoon.
  5. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger.
  6. If lid springs back, lid is not sealed and refrigeration is necessary.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a