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    You are in: Home / Recipes / Homemade Cranberry Jelly Recipe
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    Homemade Cranberry Jelly

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    dicentra's Note:

    From my food preservation files. This is supposed to be like the stuff in the can, but with better ingredients.

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    Ingredients:

    Yield:

    pint

    Units: US | Metric

    Directions:

    1. 1
      Combine the first three above ingredients and simmer until the berries begin to burst. Remove from the heat and taste. If it’s too sweet for you, add a bit of lemon juice to increase the tartness.
    2. 2
      If it’s too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated.
    3. 3
      Once the flavors are adjusted and the fruit has cooled a bit run it through a food mill or press it through a sieve, to remove the skins.
    4. 4
      Pour into clean jars (leaving 1/2 inch head space), wipe rims, apply lids (make sure to simmer your lids at approximately 180 degrees for about ten minutes prior to use) and process in a boiling water canner for fifteen minutes (starting the time when the canner returns to a boil).
    5. 5
      This recipe makes just a bit more than a pint (I filled a pint and a four-ounce jar).
    6. 6
      If you can’t help but mess around with recipes, try adding some cinnamon, orange zest or a bit of vanilla bean (it’s delicious, it just didn’t match the food memory I was trying to satisfy). Make it your own!

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    Ratings & Reviews:

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    Nutritional Facts for Homemade Cranberry Jelly

    Serving Size: 1 (946 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1369.8
     
    Calories from Fat 5
    87%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.0 mg
    0%
    Total Carbohydrate 355.3 g
    118%
    Dietary Fiber 20.8 g
    83%
    Sugars 318.0 g
    1272%
    Protein 1.7 g
    3%

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