Cranberry Jelly Made From Juice
Cranberry jelly is a classic Thanksgiving staple, but it’s also a delicious and versatile condiment that can be enjoyed year-round. While store-bought options are convenient, making your own cranberry jelly is surprisingly easy and rewarding. Plus, it’s a great way to control the sugar content and add your own unique flavor twists.
This recipe for homemade cranberry jelly uses fresh cranberry juice as a base, resulting in a bright and tangy flavor. The addition of sugar and cornstarch helps to thicken the jelly and give it its signature texture. To make your jelly even more flavorful, consider adding a pinch of ground cinnamon or cloves, or a splash of orange juice or liqueur.
Once you’ve mastered the basics of this recipe, you can experiment with different flavor combinations and techniques. For example, you could try adding chopped cranberries or raspberries for a more textured jelly, or using maple syrup instead of granulated sugar for a natural sweetener.
Homemade cranberry jelly is not only delicious but also easy to make. With just a few simple ingredients and a little bit of time, you can create a homemade condiment that’s perfect for everything from turkey to cheese plates. So why not give it a try and see for yourself?
Questions I often get asked about this recipe:
How long does homemade cranberry jelly last?
Properly stored in the refrigerator, homemade cranberry jelly can last for up to 2 months.
What can I use cranberry jelly for besides Thanksgiving?
Cranberry jelly is a versatile condiment that can be enjoyed year-round. It’s great with cheese, pork, and poultry. You can also use it to make cocktails, sauces, and desserts.
Is there a way to make this recipe sugar-free?
Yes, you can use a sugar substitute like stevia or monk fruit extract. However, you may need to adjust the amount of pectin to achieve the desired consistency.
What you need to make Cranberry Jelly From Juice:
4 cups of 100% cranberry juice (no sugar added)
1/4 cup lemon juice (for natural pectin)
4 cups granulated sugar
One packet of powdered fruit pectin
How to make it:
In a large, heavy-bottomed pot, combine the 100% cranberry juice and lemon juice. If you want a firmer jelly, mix in the powdered fruit pectin at this stage. You can add a teaspoon or so of butter to help keep foam from forming on the jelly.
Measure the sugar into a bowl or big measuring cup now. When it’s time to add the sugar, you will need to dump it in all at once.
Bring the juice mixture to a boil over medium-high heat while stirring constantly. This should take about 5-10 minutes.
Add the sugar to the boiling juice and stir until all the sugar is completely dissolved. Bring the mixture to a hard boil that you can’t stir down, then set a one-minute timer, keep cooking and stirring, then take it off the heat to a sturdy counter to ladle it into jars.
Carefully ladle the hot cranberry jelly into your prepared, sterilized jars, leaving about 1/4-inch headspace at the top.
Use a clean, damp dishcloth to clean the jar rims to ensure a proper seal. Place the sterilized lids on top and screw on the bands until they’re fingertip-tight.
If you want to store the jelly for a long time, process the sealed jars in a boiling water bath for 10 minutes. Make sure the boiling water covers the jars by at least one inch.
Carefully lift the jars onto a cooling rack or a thickly folded towel and let them sit undisturbed while you wait for the satisfying “ping” sound that lets you know they are vacuum-sealed!
Otherwise, let the jars cool on the counter, and you can store them in the refrigerator for up to a month.
And there you have it! You’ve just made delicious cranberry jelly from 100% cranberry juice without the fuss of cranberry harvesting and washing. It’s an easy, fun, and rewarding process that anyone can do.
Enjoy your homemade cranberry jelly on Thanksgiving or anytime with meats or cheese – the possibilities are endless.
Tips:
Sterilize your jars: To ensure the safety of your homemade jelly, sterilize the jars before filling them. This can be done by boiling them for 10 minutes.
Let the jelly cool completely before sealing: If you seal the jars while the jelly is still hot, the heat can cause the lids to warp and prevent a tight seal. Let the jelly cool completely before sealing the jars.
Latest Reviews:
I’ve been making cranberry jelly for years, but this recipe is by far the best I’ve ever tried. The flavor is bright and tangy, and the texture is perfect. It’s so easy to make, and it’s always a hit at Thanksgiving dinner. Dena P.
I love this recipe because it’s so customizable. I’ve added orange zest, cinnamon, and cloves for a warm, spiced flavor. It’s also great for using up leftover cranberry juice. Highly recommend! Sylvia D.
This cranberry jelly is absolutely delicious. It’s the perfect balance of sweet and tart, and it’s so easy to make. I’ve already made it twice this season, and I’ll definitely be making it again next year. Simone G.
Printable Recipe:
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Cranberry Jelly Made From Juice
Cranberry Jelly Made From Juice
Ingredients
- 4 cups of 100% cranberry juice (no sugar added)
- 1/4 cup lemon juice (for natural pectin)
- 4 cups granulated sugar
- One packet of powdered fruit pectin
Instructions
- In a large, heavy-bottomed pot, combine the 100% cranberry juice and lemon juice. If you want a firmer jelly, mix in the powdered fruit pectin at this stage. You can add a teaspoon or so of butter to help keep foam from forming on the jelly.
- Measure the sugar into a bowl or big measuring cup now. When it’s time to add the sugar, you will need to dump it in all at once.
- Bring the juice mixture to a boil over medium-high heat while stirring constantly. This should take about 5-10 minutes.
- Add the sugar to the boiling juice and stir until all the sugar is completely dissolved. Bring the mixture to a hard boil that you can’t stir down, then set a one-minute timer, keep cooking and stirring, then take it off the heat to a sturdy counter to ladle it into jars.
- Carefully ladle the hot cranberry jelly into your prepared, sterilized jars, leaving about 1/4-inch headspace at the top.
- Use a clean, damp dishcloth to clean the jar rims to ensure a proper seal. Place the sterilized lids on top and screw on the bands until they’re fingertip-tight.
- If you want to store the jelly for a long time, process the sealed jars in a boiling water bath for 10 minutes. Make sure the boiling water covers the jars by at least one inch.
- Carefully lift the jars onto a cooling rack or a thickly folded towel and let them sit undisturbed while you wait for the satisfying “ping” sound that lets you know they are vacuum-sealed!
- Otherwise, let the jars cool on the counter, and you can store them in the refrigerator for up to a month.
- And there you have it! You’ve just made delicious cranberry jelly from 100% cranberry juice without the fuss of cranberry harvesting and washing. It’s an easy, fun, and rewarding process that anyone can do.
- Enjoy your homemade cranberry jelly on Thanksgiving or anytime with meats or cheese - the possibilities are endless.
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