Wild Cranberry Jelly
Capture the vibrant flavors of the season with this Wild Cranberry Jelly, a tart and subtly sweet preserve that’s perfect for holiday gatherings or everyday indulgence. Made with freshly foraged wild cranberries, this recipe highlights nature’s bounty, blending the berries with a touch of lemon juice for brightness and liquid pectin to achieve the perfect jelly consistency. The preparation involves simmering the cranberries, straining the juice for a smooth texture, and boiling with sugar for a luscious, jewel-toned result. Ideal as a spread for warm biscuits, a glaze for roasted meats, or a topping for desserts, this Wild Cranberry Jelly is a versatile pantry staple. With a simple water bath canning step, you can enjoy this homemade treat year-round or gift it to friends and family for a heartfelt, homemade touch.
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Recipe Information
Ingredients
- 4 cups wild cranberries
- 1 cup water
- 3 cups granulated sugar
- 3 tablespoons liquid pectin
- 2 tablespoons lemon juice
Instructions
Rinse the cranberries thoroughly under cool running water and remove any stems and debris.
In a large saucepan, combine the cranberries and water. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for 10-12 minutes, or until the cranberries begin to burst and soften.
Using a fine-mesh sieve or cheesecloth, strain the cranberry mixture into a large bowl. Press gently on the solids to extract as much juice as possible. Discard the solids.
Measure the strained cranberry juice. You should have approximately 2 cups. If less, add water until the total volume reaches 2 cups.
Return the cranberry juice to the saucepan and add the sugar, stirring to dissolve completely. Bring the mixture to a boil over medium-high heat, stirring frequently.
Once boiling, add the lemon juice and liquid pectin. Continue to boil for 1-2 minutes while stirring constantly.
To test for readiness, spoon a small amount of jelly onto a cold plate and let it cool slightly. If it forms a gel-like consistency when pushed with your finger, it is ready. If not, continue boiling for another 1-2 minutes and retest.
Remove the saucepan from the heat and skim off any foam from the surface using a spoon.
Carefully pour the hot jelly into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims clean with a damp cloth, then seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove from the water bath and let cool completely at room temperature.
Check the seal on each jar by pressing the center of the lid. If it does not pop, the jar is sealed. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 719.0 g | 261% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 638.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
