Homemade Cranberry Jelly Recipe

Prep Time:10

Cook Time:40

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