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Recipe(tried): Cranberry Jelly, Cranberry Port Jelly

Preserving - Jams, Jellies
CRANBERRY JELLY:

Firm, fresh, red berries make the best jelly.

Wash, sort and stem. Barely cover berries with water. Boil slowly till berries burst.

Put fruit and juice into jelly bag or several layers of cheesecloth. Hang it over a large bowl so juice can drip into bowl. Do not squeeze the bag. Let it drip overnight.

Add 3 cups sugar for every 4 cups juice. Stir and bring to boil. Test with metal spoon, flipping up boiling syrup and letting it run off the edge. When two drops form a sheet, the jelly is ready and should be removed at once from the stove. Longer boiling will make stiff jelly.

Pour jelly into hot sterilized jars, seal and follow instructions to preserve.

CRANBERRY PORT JELLY:

Great for gift giving.

1 1/4 cups cranberry juice
3 cups sugar
1/2 bottle pectin
3/4 up Ruby Port Wine

Combine 1 1/4 cups cranberry juice with 3 cups sugar. Boil 1 minute. Add 1/2 bottle pectin. Boil 1 minute. Stir. Add 3/4 cup Ruby Port wine. Boil. Pour into sterilized jelly jars. Do not use for 1 week.

MsgID: 0062519
Shared by: Olenka, Toronto
In reply to: ISO: Highbush Cranberry Jam or Jelly
Board: Cooking Club at Recipelink.com
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