Food in Jars’ Homemade Cranberry Jelly
By Marisa McClellan, Food in Jars
Makes 3 half pints
1 pound whole cranberries
1 1/2 cups of sugar
1/2 cup apple cider
lemon juice (optional)
Prepare a boiling water bath canner and 3 half pint jars. Place 3 new lids in a small saucepan and bring to a bare simmer.
Combine cranberries, sugar and apple cider in a medium pot 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 jelly into prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and bands and process in a boiling water canner for 10 minutes.