Wild Cranberry Jelly

Recipe by Linda M
READY IN: 50hrs


  • 7
    cups sugar
  • 1
    (6 ounce) fluid ounces box Certo (2 pouches) or 1 box fruit jell (2 pouches)


  • Note: 3 1/2 cups of wild cranberries equals 3 cups of prepared juice.
  • ------Day1------.
  • Pick cranberries.
  • 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.
  • ----------Day2-----------.
  • 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.
  • Process 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.