Cranberry Bee Balm Jelly Recipes

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CRANBERRY BEE BALM JELLY



Cranberry Bee Balm Jelly image

Cranberry jelly with hints of orange/ lemon from the bee balm/ monarda. This is a very easy tasty recipe. Nice for gift giving.

Provided by Rita1652

Categories     Jellies

Time 40m

Yield 5-6 1/2 jars

Number Of Ingredients 5

4 cups cranberry juice, not low calorie
1/4 cup lemon juice
1 3/4 ounces dry pectin
4 1/2 cups sugar
1/2 cup fresh picked bergamot petals, Bee balm, Wild Oswego Tea, Horsemint, Monarda

Steps:

  • Heat 1/2 cup water pour over the bee balm and let steep 1 hour or over night in the refrigerator then strain.
  • Pour steeped bee balm, cranberry and lemon juices into a heavy pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat. stirring frequently. Stir in sugar and return to a full rolling boil and boil hard for 1 minute.
  • Skim foam.
  • Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place.

Nutrition Facts : Calories 841.1, Fat 0.3, Sodium 26, Carbohydrate 217.2, Fiber 0.9, Sugar 204, Protein 0.1

HOMEMADE CRANBERRY JELLY



Homemade Cranberry Jelly image

From my food preservation files. This is supposed to be like the stuff in the can, but with better ingredients.

Provided by dicentra

Categories     Jellies

Time 25m

Yield 1 pint

Number Of Ingredients 4

1 lb whole cranberries, washed and picked over for any bad berries
1 1/2 cups sugar
1/2 cup apple cider
lemon juice (optional)

Steps:

  • Combine the first three above ingredients and simmer until the berries begin to burst. Remove from the heat and taste. If it's too sweet for you, add a bit of lemon juice to increase the tartness.
  • If it's too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated.
  • Once the flavors are adjusted and the fruit has cooled a bit run it through a food mill or press it through a sieve, to remove the skins.
  • Pour into clean jars (leaving 1/2 inch head space), wipe rims, apply lids (make sure to simmer your lids at approximately 180 degrees for about ten minutes prior to use) and process in a boiling water canner for fifteen minutes (starting the time when the canner returns to a boil).
  • This recipe makes just a bit more than a pint (I filled a pint and a four-ounce jar).
  • If you can't help but mess around with recipes, try adding some cinnamon, orange zest or a bit of vanilla bean (it's delicious, it just didn't match the food memory I was trying to satisfy). Make it your own!

Nutrition Facts : Calories 1369.8, Fat 0.6, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 355.3, Fiber 20.9, Sugar 318.1, Protein 1.8

HOLIDAY CRANBERRY JELLY



Holiday Cranberry Jelly image

Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon

Provided by Taste of Home

Time 35m

Yield 8 half-pints.

Number Of Ingredients 3

4 cups cranberry juice
6-1/2 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY JELLY FROM (FROZEN CONCENTRATE)



Cranberry Jelly from (Frozen Concentrate) image

Just in time for the holidays, this is easy and fast to make. Not to tart and not to sweet, just right!

Provided by Chef Aint Bs

Categories     Jellies

Time 20m

Yield 7 8-ounce jars

Number Of Ingredients 4

1 -11 1/2 ounce cranberry juice concentrate (frozen)
4 1/2 cups sugar
1 (1 3/4 ounce) package pectin
3 cups water

Steps:

  • Measure juice into a 6-8 quart saucepot.
  • Add 3 cups water and stir.
  • Measure sugar and set aside.
  • Stir Fruit Jell pectin into juice and stir.
  • Bring to a full rolling boil, stirring constantly.
  • At once stir in sugar.
  • Bring to a full rolling boil, one that cannot be stirred down.
  • Stirring constantly, boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam
  • Immediately ladle into hot glass jars, leaving ½-inch head space.
  • Process for 5 minutes in a boiling bath water.
  • Makes 7/8-ouince jars.

Nutrition Facts : Calories 528.9, Sodium 16.5, Carbohydrate 137.1, Fiber 0.6, Sugar 130.2

FAMOUS HIGHBUSH CRANBERRY JELLY



Famous Highbush Cranberry Jelly image

Make and share this Famous Highbush Cranberry Jelly recipe from Food.com.

Provided by Joanie Grow

Categories     Jellies

Time 40m

Yield 8 cups

Number Of Ingredients 6

4 cups highbush cranberries
6 cups water
additional water (as needed)
7 cups sugar
1/2 teaspoon margarine or 1/2 teaspoon butter
1 packet liquid pectin (Certo)

Steps:

  • Bring the berries and water to a boil and simmer for 10 minutes.
  • Crush the berries or put through a food mill.
  • Strain the juice in a cheesecloth-lined sieve.
  • Add any additional water if need to bring the juice up to 5 cups.
  • Bring the juice and sugar up to a boil.
  • Add the margarine, then the liquid pectin.
  • Bring back to a boil, stirring constantly boil hard for 1 minute.
  • Remove from heat.
  • Skim foam from surface and pour into sterile pint jars and seal.
  • Process in boiling water bath for 5 minutes.
  • NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
  • Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
  • Highbush cranberries have a single seed, which needs to be removed.
  • If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.
  • The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.

HIGHBUSH CRANBERRY JELLY



Highbush Cranberry Jelly image

High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour.

Provided by AnnieCan

Categories     Jellies

Time P1DT15m

Yield 6 8 ounce jars

Number Of Ingredients 4

2 cups highbush cranberries (OK to triple)
3 cups water (OK to triple same as berries)
2/3 cup sugar (for every cup of extracted juice.)
liquid pectin (optional)

Steps:

  • Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.
  • Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
  • For each cup of juice, add 2/3 c white sugar. Stir it up well.
  • I used 5 cups of juice and 4 1/2 c sugar for my batch.
  • Bring to 220-222 degrees on candy thermometer.
  • Remove from heat, skim off any foam.
  • Pour into sterile jars and put in 5 minute water bath.
  • OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.
  • Enjoy your jelly!

Nutrition Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1

COSMOPOLITAN JELLY



Cosmopolitan Jelly image

OK you won't get all the alcohol of a true drink but give this a try. I made this with some added goodness from my garden but you can omit the bee balm. I got the idea to make this after I made my Cranberry Bee Balm Jelly http://www.food.com/recipe/cranberry-bee-balm-jelly-460975 You can do more or less with each juice but be sure to equal 4 1/2 cups of all the juices Including the vodka.. This would be great to use to dip the rim of the glass into the heated jelly and then into sugar for an exceptional Cosmo. Or on toast, spread on a wrap filled with chicken or pork.

Provided by Rita1652

Categories     Jellies

Time 50m

Yield 5-6 1/2 pint jars

Number Of Ingredients 8

1/2 cup fresh picked bergamot petals, Bee balm, Wild Oswego Tea, Horsemint, Monarda (optional)
1/2 cup vodka, go ahead and use a flavored vodka of choice
1 cup fresh orange juice that would be 2-3 oranges for the triple sec, cointreau, Grand Marnier
1 cup fresh lime juice juice
2 cups cranberry juice, not low calorie
6 slices orange zest
1 3/4 ounces dry pectin
4 1/2 cups sugar

Steps:

  • If using the optional bee balm place in a jar and top with the vodka. Let sit overnight up to a week. Strain and set aside.
  • Pour the juices, (not the vodka) into a heavy bottom pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat, stirring frequently.
  • Stir in sugar stir to dissolve, add the infused vodka or flavored vodka and return to a full rolling boil and boil hard for 1 minute.
  • Skim foam. You can add 1 teaspoon butter when cooking the juices to a roiling boil before the sugar to reduce foam .
  • Place one orange zest in each jar.
  • Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place. Label and store out of direct sunlight.

Nutrition Facts : Calories 835.1, Fat 0.1, Sodium 24.1, Carbohydrate 202.7, Fiber 0.9, Sugar 191.7

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