How to Make Cranberry Jelly (3 Easy Steps)

This is a very easy cranberry jelly recipe that will have you making it yourself from here on out. It’s also the first time I’ve ever made it, because cranberry jelly isn’t a big thing in South Africa, other than at Christmas, when we add a dollop to our turkey.

Having made it now and tasted how delicious it is, I’m going to be finding a few creative ways to use it up in the next while. Or, I could store my jar until next Christmas, because I’ve preserved it according to the tried and tested Ball jar water bath preserving method, so it’s good to go for a year in my cupboard.

Fresh cranberries are not available in South Africa but you can find frozen berries in mainstream supermarkets and they work just as well for this recipe. You could also play around with adding a few flavours like orange peel, cinnamon, cloves and star anise, but here I’ve followed the recipe for cranberry jelly from the Ball Blue Book Guide to Preserving. I love the slightly tart taste of cranberries so I’m thinking this will be fantastic slathered onto toast with cream cheese.

This is a 3-step process to make the jelly, so there’s no excuse not to give it a bash. The recipe yields about 750ml, so this is perfect for using the smaller Ball jars and giving them away as gifts.

Why This Recipe Works

Cranberries are naturally high in pectin, which means they set beautifully into jelly without needing added pectin. The slight tartness of cranberries makes this preserve incredibly versatile. It’s not overly sweet like many commercial versions, so it works as well on a cheese board as it does with roast turkey.

The water bath canning method ensures your jelly stays fresh for up to a year in the cupboard, making it perfect for gift-giving or batch cooking.

Ways to Use Cranberry Jelly

With cheese: Serve alongside brie, camembert, or a sharp cheddar on a cheese board.

On toast: Spread on toast with cream cheese for a tangy, creamy breakfast.

With roast meats: The classic pairing with turkey, but also delicious with roast chicken, pork, or game.

In sandwiches: Add a spoonful to leftover turkey sandwiches or brie and rocket paninis.

With scones: Use it like jam at afternoon tea.

Glaze for meat: Warm and brush over roast chicken or pork in the last 15 minutes of cooking.

Tips for Success

Fresh vs frozen cranberries: Both work equally well. No need to thaw frozen cranberries before using.

Flavour variations: Add orange zest, a cinnamon stick, 2-3 whole cloves, or a star anise pod whilst cooking for a spiced version.

Testing for set: The jelly should reach 105°C (221°F) for proper gelling. If you don’t have a thermometer, place a small amount on a cold plate. If it wrinkles when you push it with your finger, it’s ready.

Jar sizes: This recipe makes about 750ml, perfect for three 250ml jars or two 375ml jars.

Sterilising jars: Heat clean jars and lids in simmering water until ready to use. Don’t boil the lids as this can damage the seal.

Checking the seal: After 24 hours, press the centre of each lid. It shouldn’t flex up and down. If it does, the jar hasn’t sealed properly and should be refrigerated and used within 2 weeks.

Frequently Asked Questions for Cranberry Jelly

Can I use dried cranberries instead?
Yes, though the texture will be slightly different. Rehydrate 425g dried cranberries in 500ml warm water for 30 minutes before proceeding with the recipe.

Do I need to add pectin?
No. Cranberries are naturally high in pectin and will set without additional pectin powder.

Can I reduce the sugar?
You can reduce it slightly, but sugar acts as a preservative in canning. For significantly less sugar, consider using a low-sugar pectin and following those specific instructions. Some readers have successfully used stevia, adding it in the last 2-3 minutes of cooking.

What if I don’t have canning equipment?
You can still make the jelly. Simply pour it into clean jars, allow to cool, and refrigerate. It will keep for 2-3 weeks in the fridge or can be frozen for up to 6 months.

How do I know when it’s reached gelling point?
Use a thermometer to check for 105°C (221°F). Alternatively, place a small spoonful on a cold plate and put it in the freezer for 1 minute. If it wrinkles when pushed, it’s ready.

Can I double this recipe?
Yes, but cook it in batches rather than doubling the pot size. Large quantities take longer to reach gelling point and may not set properly.

My jelly didn’t set. What went wrong?
It likely didn’t reach gelling point (105°C). You can return it to the pot, bring it back to a boil, and cook until it reaches the correct temperature.Can I add alcohol?
Yes. Add 2-3 tablespoons of port, brandy, or orange liqueur after removing from

Equipment Needed to make Cranberry Jelly

• Large heavy-based pot
• Stick blender or food processor
• Sterilised jars and lids (250ml or 375ml Ball jars work perfectly)
• Large stockpot for water bath
• Jar lifter (optional but helpful)
• Thermometer (optional but recommended)

Homemade Cranberry Jelly Recipe

Easy homemade cranberry jelly with just three ingredients. This slightly tart preserve is perfect with cheese, on toast, or alongside roast turkey. Water bath canning method included.

Print Recipe

Prep Time:10 minutes mins

Cook Time:40 minutes mins

Ingredients

• 600 grams fresh or frozen cranberries
• 415 ml 1 3/4 cups water
• 400 grams 2 cups white sugar

Instructions

Step 1: Make the Cranberry Mixture

• Combine the cranberries and water in a large heavy-based pot. Bring to the boil over medium-high heat.
• When the cranberry skins burst (after about 5-7 minutes), remove from heat and blend until smooth using a stick blender. Alternatively, transfer to a food processor and blend, then return to the pot.
• Add the sugar and stir well to combine. Return to the heat and bring back to the boil.
• Boil the mixture, stirring frequently, until it reaches gelling point at 105°C (221°F). This takes about 15-20 minutes. The mixture will thicken and reduce slightly.

Step 2: Prepare for Canning

• Whilst the cranberry mixture is cooking, fill a large stockpot with water and bring to the boil.
• Place your clean jars and lids in a separate pot of simmering water to heat through. Do not boil the lids. Keep them hot until ready to use. Set the metal bands aside.

Step 3: Fill and Process Jars

• When the cranberry jelly reaches gelling point, remove from heat. Ladle the hot jelly into the hot jars, leaving 1cm (1/2 inch) headspace at the top.
• Use a clean knife or spatula to remove any air bubbles by running it around the inside of the jar.
• Wipe the rim of each jar with a clean, damp cloth to ensure a good seal.
• Place the lid on each jar and screw on the metal band until fingertip tight (don’t overtighten).
• Using a jar lifter or tongs, carefully place the jars into the boiling water in the stockpot. The water should cover the lids by about 2cm.
• Process in boiling water for 15 minutes (start timing when the water returns to a full boil). Adjust for altitude if necessary: add 5 minutes for 300-900m, 10 minutes for 900-1800m, 15 minutes for 1800-2400m.
• Remove jars carefully and place on a towel-covered surface to cool completely. You should hear the lids “pop” as they seal.
• After 24 hours, check the seals by pressing the centre of each lid. It should not flex up and down. If it does, the jar hasn’t sealed properly and should be refrigerated and used within 2 weeks.
• Label jars with the date and contents. Store sealed jars in a cool, dark cupboard for up to 12 months.

Notes

• Fresh or frozen cranberries work equally well. No need to thaw frozen berries.
• For a spiced version, add orange zest, a cinnamon stick, or a few whole cloves whilst cooking. Remove whole spices before jarring.
• If you don’t have a thermometer, test for set by placing a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
• Without water bath canning, store in the fridge for 2-3 weeks or freeze for up to 6 months.
• Recipe can be halved or doubled. If doubling, cook in separate batches for best results.
• Some readers have successfully used stevia instead of sugar, adding it in the last 2-3 minutes of cooking.

Storage Instructions

Sealed jars: Store in a cool, dark cupboard for up to 12 months.

Opened jars: Refrigerate and use within 3-4 weeks.

Without canning: Refrigerate for 2-3 weeks or freeze for up to 6 months.

WATER BATH CANNING SAFETY NOTES

Water bath canning is a safe preservation method for high-acid foods like cranberries. The boiling water process creates a vacuum seal that prevents bacterial growth. Always:

• Use clean, undamaged jars and new lids
• Process for the full recommended time
• Ensure jars are covered by at least 2cm of water during processing
• Check seals after 24 hours
• Discard any jars that don’t seal properly or refrigerate and use within 2 weeks
• If a sealed jar shows signs of spoilage (bulging lid, mould, foul smell), discard it immediately.

 

Servings: 10

* Disclaimer ~ this post has been sponsored by Ball Jars

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