Cranberry Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups
- 2 12 ounce bags fresh or frozen cranberries
- 2 cups of water
- Bring above ingredients to a boil then simmer covered on low until the cranberries burst and soften. Drip through a jelly bag to get 4 cups of cranberry juice.
- 4 cups cranberry juice
- 1/4 cup lime juice optional
- 4 teaspoon calcium water see step #1
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
- 4 teaspoons Pomona’s Pectin mixed with sweetener
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Measure cranberry juice into sauce pan.
- Add calcium water and lime juice (if using) and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring juice to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.