Grace123s Cranberry Jelly 4 One 12 Pint Jar Recipes

GRACE123'S CRANBERRY JELLY 4 ONE 1/2 PINT JAR

Steps:

• BOIL ALL UNTINSILS FOR ABOUT 10 MINS AND KEEP THEM HOT. IN A SAUCE PAN POUR IN 1/3 CUP CRANBERRY JUICE. 1 HEAPING CUP OF SUGAR STIR TIL DESOLVED
• POUR IN 1 BOX PECTIN STIR TIL DESOLVED. BRING TO BOIL. PLACE ON SIMMER ABOUT 20 MINS TIL THICKENS
• POUR INTO HOT JELLY JARS AND SEAL AND PLACE RING LIDS ON TIGHTLY THEN LISTEN 4 THE POP AND LABEL UR JELLY
• I BOUGHT THE PLAIN WHITE LABELS AT THE DOLLAR GENERAL STORE PUT THEM ON THE JAR WHILE HOT THEN PUT CLEAR MAILING TAPE OVER THE ENTIRE WHITE LABEL THEY WILL STAY ON 4 U.

GRACE'123'S CRANBERRY JELLY FOR THE HOLIDAYS

Steps:

• 2 CUPS CRANBERRY JUICE IN LARGE SAUCE PAN. 51/2 CUPS SUGAR. 21/2 BOXES PECTINS. GET JUICE HOT, POUR IN SUGAR STIR TIL DESOLVES THEN ADD PECTIN 1 AT A TIME STIR TIL DESOLVED BRING TO BOIL. SKIM OFF FROTH. SIMMER 20-25 MINS TIL THICKENS
• POUR HOT INTO HOT JELLY JARS. [IF LIKE USE A CHRISTMASSY DEORATIVE LIDS AND SEALS] PLACE SEALS AND RING LIDS ON TIGHTLY
• LISTON 4 THE POPS AND LET COOL.

GRACE123'S CRANAPPLE JELLY

Steps:

• BOIL EVERYTHING. I KEPT MY STUFF IN HOT WATER TIL I WAS READY TO USE THEM. WHEN I KNEW IT WAS CLOSE I TOOK JARS OUT AND READIED THEM
• IN LARGE SAUSE PAN ADD 1 QRT OF CRANAPPLE JUICE. 1 BOX PECTIN. ABOUT 6 CUPS SUGAR. I LET IT BOIL THEN TURNED IT DOWN.
• STIR TIL ITS THICKENED, BUT SO U CAN STILL LADEL IT INTO JARS. LADEL INTO JARS. PLACE SEALS ON AND RINGS TIGHTLY ON JELLY.
• WAIT TO U HEAR THEM POPPING PUT UP. HOPE U LIKE THIS JELLY

HOMEMADE CRANBERRY JELLY

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!

FAMOUS HIGHBUSH CRANBERRY JELLY

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.

HOLIDAY CRANBERRY JELLY

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.