Homemade Wild Cranberry Jelly
Elevate your canning game with this delicious and tangy Homemade Wild Cranberry Jelly. This recipe takes you through the steps of transforming fresh wild cranberries into a vibrant jelly that bursts with flavor. Perfect for spreading on toast, drizzling over desserts, or adding a zing to savory dishes, our easy-to-follow instructions ensure a delightful result. Gather your ingredients, set aside some time, and create a delightful treat that you can share with family and friends. This jelly is not only a treat for the taste buds but also a beautiful addition to any table.
N/A
Servings
667
Calories
3
Ingredients
Ingredients
Wild Cranberry Juice
3 1/2 cups (Freshly squeezed from wild cranberries)
Sugar
7 cups (Granulated)
Certo or Fruit Jel
1 box (6 ounces) (Contains 2 pouches)
Instructions
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-----Day 1-----
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1. Begin by harvesting fresh wild cranberries, ensuring you discard any stems and leaves.
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2. Wash the cranberries thoroughly and let them drain.
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3. Prepare a large strainer using 2-3 layers of cheesecloth or a clean linen dish towel, draping it over a large pan and securing it with clothespins.
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4. In a stockpot, add the washed cranberries and cover them with just enough water to submerge them.
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5. Bring the pot to a boil, then reduce the heat to medium-low. Cook the cranberries until they start popping and become translucent, approximately 1-2 hours.
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6. Once cooked, pour the cranberries into the prepared strainer without handling them to prevent cloudiness in your jelly. Let the juice drain overnight.
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-----Day 2-----
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7. Measure 3 1/2 cups of the strained wild cranberry juice into a stockpot or small canning pot.
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8. Add 7 cups of sugar to the juice and bring to a full boil while stirring constantly.
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9. Once boiling, mix in the contents of the two pouches of Certo or Fruit Jel, continue stirring, and return to a full boil.
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10. Allow the mixture to boil for 1 minute, then remove it from the heat and let it sit for 3 minutes.
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11. Skim off any foam that forms on the surface using a skimmer or metal spoon.
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12. Pour the hot jelly quickly into prepared canning jars, sealing them according to your preferred method (either processing or using melted paraffin).
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13. If processing, follow canning guidelines; if using paraffin, cover the jelly with about 1/8 inch of melted paraffin and place the lids on securely.
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14. Ensure each jar seals properly by pressing down on the center of the lid; it should not flex. If it does, refrigerate or reprocess with a new lid.
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15. Optional: If you don't have enough wild cranberry juice, feel free to mix in apple juice to reach the total of 3 1/2 cups.
Nutrition Information
167g
Carbs
Frequently Asked Questions
Frequently Asked Questions
What is Homemade Wild Cranberry Jelly?
It is a vibrant, tangy spread made by extracting juice from fresh wild cranberries and boiling it with sugar and pectin for a firm, sweet finish.
What are the main ingredients for this jelly?
You will need 3 1/2 cups of wild cranberry juice, 7 cups of granulated sugar, and one 6-ounce box of Certo or Fruit Jel containing two pouches.
How long does it take to make this recipe?
The recipe is a two-day process: the first day involves boiling and straining the berries overnight, and the second day involves the final cooking and canning.
How do I prepare the wild cranberries on Day 1?
Harvest fresh berries, discard stems and leaves, wash them thoroughly, and then boil them in a stockpot with enough water to submerge them until they pop.
How do I extract the juice without making the jelly cloudy?
Pour the cooked berries into a strainer lined with 2-3 layers of cheesecloth and let the juice drain overnight without handling or squeezing the fruit.
What is the juice-to-sugar ratio for this recipe?
This recipe uses a ratio of 3 1/2 cups of wild cranberry juice to 7 cups of sugar.
Can I use a substitute if I don't have enough cranberry juice?
Yes, if you lack enough wild cranberry juice, you can mix in apple juice to reach the required total of 3 1/2 cups.
Which pectin is recommended for this jelly?
The recipe specifically recommends using one box of Certo or Fruit Jel, which typically contains two liquid pouches.
How long should I boil the mixture after adding pectin?
Once the mixture returns to a full boil after adding the pectin, let it boil for exactly 1 minute before removing it from the heat.
Why should I let the mixture sit for 3 minutes after boiling?
Letting it sit for 3 minutes allows the foam to rise to the surface, making it easier to skim off before jarring.
How do I remove the foam from the jelly?
Use a skimmer or a metal spoon to gently lift the foam off the surface of the hot jelly before pouring it into jars.
What are the two suggested methods for sealing the jars?
You can either use standard canning processing guidelines or seal the jars using a layer of melted paraffin wax.
How do I use the paraffin wax method for sealing?
Pour about 1/8 inch of melted paraffin wax directly over the hot jelly in the jars, then place the lids on securely.
How can I tell if a jar has sealed properly?
Press down on the center of the lid; if it does not flex or pop up and down, it is sealed correctly.
What should I do if a jar fails to seal?
If the lid flexes, you should either refrigerate the jar immediately for use or reprocess it with a brand-new lid.
Can I use frozen wild cranberries?
Yes, frozen wild cranberries can be used; follow the same washing and boiling process as you would with fresh berries.
What type of sugar is best for this recipe?
Standard granulated white sugar is recommended for the best flavor and clarity in the jelly.
How many calories are in this wild cranberry jelly?
Based on the nutritional data provided, the recipe contains approximately 667 calories per serving unit.
Is this jelly recipe gluten-free?
Yes, the ingredients—cranberry juice, sugar, and fruit pectin—are naturally gluten-free.
How should I store the finished jelly?
Store sealed jars in a cool, dark, and dry place. Once a jar is opened, it must be kept in the refrigerator.
What are some ways to serve wild cranberry jelly?
It is excellent on toast, drizzled over desserts, or used as a tangy condiment for savory meat dishes like turkey or pork.
Do I need a special pot for this recipe?
A large stockpot or a specific canning pot is recommended to handle the high volume and the boil-up of the sugar mixture.
How do I prepare the strainer for the juice extraction?
Drape 2-3 layers of cheesecloth or a clean linen towel over a large pan and secure it with clothespins to hold it in place.
Why must the cranberries become translucent while boiling?
Translucency and popping indicate that the berries have broken down sufficiently to release all their juice and natural pectin.
Can I reduce the amount of sugar in this recipe?
It is not recommended to reduce the sugar when using standard pectin like Certo, as it is necessary for the jelly to set properly.
What is the texture of this jelly?
When prepared correctly with the 1-minute boil and proper pectin, the jelly should be firm, smooth, and clear.
How much carbohydrates are in this recipe?
The recipe contains approximately 167g of carbohydrates per serving unit.
Is wild cranberry jelly different from store-bought cranberry sauce?
Yes, this jelly is made only from the juice and is much clearer and smoother than standard cranberry sauce which often contains whole fruit or pulp.
How many pouches of pectin are in one box of Certo?
A standard 6-ounce box of Certo or Fruit Jel contains two liquid pouches, both of which are used in this recipe.
Can I make this in one day?
While you can rush the process, letting the juice strain overnight is the best way to ensure maximum juice yield and clarity.