(6 ounce) fluid ounces box Certo (2 pouches) or 1 box fruit jell (2 pouches)
Serving Size: 1 (1571) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 0 g0 %
Total Fat 0.1 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
Sodium 38.1 mg
Dietary Fiber 1.6 g6 %
Sugars 155.4 g621 %
Protein 0.1 g
Note: 3 1/2 cups of wild cranberries equals 3 cups of prepared juice.
Remove stems and leaves.
Wash and drain.
Prepare a pan as a strainer.
This is done by using 2-3 layers of good cheesecloth, (or you can use an old but clean linen dish towel).
Drape over a large pan and secure with clothes pins.
A large enamel basin works well.
Using a stock pot or a large canning pot, add berries.
Add water to barely cover the berries.
Bring to a boil.
Turn down heat to medium or medium low.
Continue cooking until cranberries start popping and they look translucent.
(about 1-2 hours) Pour the cranberries onto the prepared strainer.
Do not handles the berries, even with a spoon, while draining.
(Handling the berries will make a cloudy jelly.) Drain overnight.
Measure out 3 and 1/2 cups of the wild cranberry juice into a stockpot or small canning pot.
Add the 7 cups of sugar.
Bring to a full boil, stirring constantly.
Add the 2 pouches of"Certo" or"Fruit Jel", still stirring, and bring back to full boil.
Boil for 1 minute.
Remove from heat and let sit 3 minutes.
Skim the form off with a skimmer or metal spoon.
Pour quickly into prepared jars.
(Note: Instead of processing the jars I pour melted parrafin over the top of jell. About 0.125 of an inch. Cover with lids and let cool on a towel.) Once jars are cool, test each one for a seal by pressing the center of the lid.
The lid should not flex up and down.
If it does fefrigerate or reprocess with a new lid.
Note: Apple juice can be added to the wild cranberry juice if there isn't quite enough juice to equil the 3 1/2 cups.