McGahan Family Cranberry Jelly Recipe
Servings: 5 (12-ounce mason jars)
Equipment
- saucepan
- colander
- cheesecloth & string
- mason jars and/or jelly jars
Ingredients
- 2 bags cranberries (12 oz. bags each)
- 1 box Sure Jell
- 4 cups sugar
- 5 cups water
Instructions
- Day One: Put cranberries and 5 cups water in large saucepan. Slow boil for 15 minutes. When cranberries stop popping, boil for additional 5 minutes. Place cheesecloth in colander and place inside a saucepan. Drain cranberries through cheesecloth, capturing liquid in pan. Use string to hang cheesecloth over saucepan overnight (keep colander in place).
- Day Two: Discard cranberries and cheesecloth. Place saucepan with drained cranberry liquid on stove and set to high heat. When steam starts to form, slowly add in Sure Jell and stir constantly. When liquid comes to a full rolling boil you can stir down, add 4 cups of sugar all at once. Stir until completely dissolved. Bring to a full rolling boil again, and boil 2-minutes. Turn off heat and pour into jelly jars. Let jars come to room temperature before covering and refrigerating.