Surejell Cranberry Jelly Recipes

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SURE.JELL® CRANBERRY WALNUT JAM



SURE.JELL® Cranberry Walnut Jam image

This SURE.JELL Cranberry Walnut Jam is a Healthy Living recipe that makes a great gift. What better use can there be for five cups of cranberries?

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 6 (1-cup) jars.

Number Of Ingredients 6

5 cups prepared fruit (5 cups cranberries)
2 cups water
1/2 cup chopped walnuts
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl (See tip below.)
1 box SURE-JELL Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURE.JELL CRANBERRY JELLY



SURE.JELL Cranberry Jelly image

Cranberry juice cocktail, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 1h

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups (1 qt.) cranberry juice cocktail
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Measure juice into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

CRANBERRY JELLY



Cranberry Jelly image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar
1 teaspoon ground coriander
Kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

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.

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.

SPICED CRANBERRY JAM



Spiced Cranberry Jam image

I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!

Provided by LauraF

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h20m

Yield 16

Number Of Ingredients 10

1 (12 ounce) bag fresh cranberries
¾ cup white sugar
½ cup turbinado sugar
¼ cup water
1 orange, zested
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 dash ground black pepper

Steps:

  • Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
  • Blend cranberry jam into desired consistency using an immersion blender.
  • Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g

CRAN-RASPBERRY JAM



Cran-Raspberry Jam image

I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California

Provided by Taste of Home

Time 30m

Yield 6 half-pints.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

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