This is a very easy recipe for cranberry jelly 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 is not a big thing in South Africa other than at Christmas when we add a dollop with 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 simply store my jar until Neeext Christmas, because I have preserved it according to the tried and tested Ball Jar water-bath preserving method, so its 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 have 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/ preserve so there is no excuse not to give it a bash. The recipe yielded about 3 cups, so this is perfect to use the smaller Ball Jars and give them away as gifts.
Recipe – makes 3 cups
- 4 1/4 cups cranberries (fresh or frozen)
- 1 3/4 cups water
- 2 cups sugar
Combine cranberries and water in a large pot and bring to the boil. When the skins burst, blend them with a hand-held stick blender or in a food processor until smooth. Return them to the pot and add the sugar.
PREPARE your stock pot by filling it with water and bringing it to the boil. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Boil the cranberry sauce to almost gelling point (118 F or 105 C) and then ladle into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water (stockpot) for 15 minutes, adjusting for altitude (the water should cover the lids in the stockpot by about 2 cm). Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
* Disclaimer ~ this post has been sponsored by Ball Jars