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!
See what others are doing with their Fall/Winter CSA shares with Heather at:
csamom 
Looks good!!
What a great idea! Added this to the bookmarks of fresh cranberry recipes. They should have their own folder, there are so many now!
Thanks for the link. I love the idea of adding lime and ginger to the cranberries – the jelly should have a real zing. We don’t get cranberries here in UK until December – maybe we’ll try your jelly this year instead of our normal cranberry sauce with the Christmas turkey.
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