My favorite part of Thanksgiving is cranberries.  Canned cranberry jelly is okay.  I’ve made fresh cooked cranberry chutney before, but this year I wanted to try a jelly.

My inspiration has been the rosehip honey made by Anne at Life in Mud Spattered Boots.  She is who I want to be when I grow up.  The pictures and the stories from her farm always make me feel at home.

I was a little nervous, because my last attempt at any type of preserves didn’t work so well, and I really do not want runny jelly.   Before starting, I reviewed all the comments suggesting ways to improve on my strawberry jam.  Because cranberries are so tart, I wasn’t afraid to add lots of sugar, and I had bought pectin too.

• 1.5 lbs fresh cranberries            Boil  cranberries until softened.
• 4 c. water

Strain the cranberries and return the liquid to the stove. I had 3.5 cups of liquid, and added:

• 3.5 c. sugar                                Bring sugar and liquid to a rolling boil.

• zest from 1 lime                        Add lime and ginger while boiling.
• 1 t. grated fresh ginger

• 1 3 oz. pouch pectin

Add the pectin to boiling liquid and boil for one more minute.

This made enough for 2 full size jars, and a little left over for me right now.

Cranberry Jelly

My sample has set up nicely.   I heard both my jars pop as they cooled, so it sounds like the canning was a success as well.

Turkey sandwiches are in my future!
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