Homemade Cranberry Jelly, In a Can

By Carey Nershi
November 18, 2013
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Author Notes: This recipe (inspired by Marisa of Food in Jars) is super easy to put together, and the results are far better than anything you’d buy in the store. Cranberries should have enough natural pectin in them to set properly, but I prefer to use a little dry pectin anyhow, as I’ve had a couple jellies that failed to set in the past. I also like to add in warm spices like cinnamon, nutmeg, and cloves, but you can leave these out if you’re going for that true from-the-can flavor. Bottom line: Don’t let the jelly lovers in your family settle for store-bought any longer. We’re worth it.Carey Nershi

Makes: 1 can

  • 2 1/2 cups cranberries
  • 1 1/2 teaspoons dry pectin (optional, but recommended)
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1 pinch cloves (optional)
  • 1 1/2 cups sugar
  • 2/3 cup apple cider
  • juice of 1/2 a lemon
  1. Place cranberries in a medium saucepan. Mix pectin and spices into the sugar, then add the sugar mixture to the cranberries and stir to combine. Add the cider and lemon juice.
  2. Cook over medium-high heat, stirring regularly. Once the cranberries have burst and the sauce has thickened, remove the pan from the heat. (If the sauce seems too thick, just add a splash of water or cider to thin it out.)
  3. Run the sauce through a fine sieve or food mill until all that’s left are the bits of seeds and skins. Pour the strained sauce into an empty can. (It’s best to use a can that’s BPA-free and once held a neutral-tasting food, to avoid imparting any unwanted flavors.) Cover can with foil or plastic wrap and let set in the fridge, for at least 12 hours.
  4. When it’s time to serve, run a butter knife around the sides of the jelly. If it still doesn’t seem to want to slide out, crack open the bottom of the can with a can opener. (No need to try to take the bottom off—just a little bit of air should take care of the vacuum and let the jelly slide out easily.)

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