How much cranberry juice and sugar do I use with one pectin to make cranberry jelly? I have never made it before.
I was not able to find an “approved” home-size recipe for cranberry jelly anywhere. My commercial canning resources suggest that you do not have to add pectin at all, just mix one part cranberries with one part sugar (weight to weight) with enough water to just cover the berries. Cook the mixture until the temperature reaches 216° F.
Another approach is the following (which is not from
an approved source, but looks like it should work):
Cook one quart of cranberries and one cup of water in
a covered dish five or six minutes. Then with a pestle,
press them through a fine sieve. Stir in two cups of
sugar and, without reheating, turn the mixture into a
mould. Do not return to the fire after the sugar is
added or the mixture will not jelly. The strong acid of
the cranberry in connection with high heat "splits" the
sugar and interferes with the jellying process
This may not be what you are looking for, but it
might be a way to start. There is no danger of cranberry
jelly making someone sick from a disease-causing
microorganism, so you can feel free to experiment.
Here is still another approach, taken from the
“Master Cook” recipe collection:
- 2 cups cranberries
- 3 ounces Liquid pectin (regular)
- 1 cup Concentrated apple juice
- 5 tablespoons Glycerine
- 1/4 cup Lemon juice
- 1 tablespoon unflavored gelatin
Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups.
VARIATION: You can substitute 1/2 cup low-methoxy
pectin solution and 2 1/2 tsp calcium solution for the
liquid pectin and glycerine, but add calcium after
removing from heat. If you plan to freeze the jelly, be
sure to use the full amount of gelatin.
Use the full amount of gelatin for very firm jam or for freezing.
Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D. Third Edition 1993.
Last update: Tuesday, May 05, 2009