jar of cranberry orange marmalade

Cranberry Sauce | Jelled


Cranberry Sauce (Jellied) is a low-sweetener cooked sauce made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.


Storage Options: If you don’t want to process the cranberry sauce in a boiling water bath, you can put it in the refrigerator once it is cooled and it will keep for 3 weeks. You can also freeze the sauce instead of canning it. For freezing, fill jars to ½” of top. Defrost in refrigerator before eating.
Servings 3 cups


  • Cranberry Pulp Ingredients:
  • 12 ounce package of cranberries
  • cups of water
  • Jelly Ingredients:
  • 2 cups pulpy cranberry juice
  • 1 teaspoon calcium water see step #1
  • zest + juice from 1 orange optional
  • ½ cup honey or 1 cup sugar
  • teaspoons Pomona’s Pectin
  • ½ cup sugar


  • 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.
  • Bring package of cranberries and water to a boil then simmer, covered on low until the cranberries burst and soften. Put mixture through a Foley Mill or strainer to remove skins.
  • Measure and place pulpy cranberry juice into sauce pan.
  • Add calcium water and orange juice + zest (if using) and mix well.
  • Measure room temperature honey into a bowl. Thoroughly mix pectin powder into honey. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-honey mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
  • After the pectin is dissolved, add the ½ cup sugar and stir well while the sauce comes back up to a boil. Once the sauce 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.

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10 Responses

  1. Leslie
    | Reply

    Can I use all honey for this recipe instead of 1/2 cup sugar?

    • Shelby Collings
      | Reply

      You sure can! It would be 3/4 cup honey, total.

  2. Judy
    | Reply

    Hi- Is it necessary to run it through a food mill to remove the skins?

    • Shelby Collings
      | Reply

      No, that would not be necessary for this recipe. Happy jamming!

  3. Shirley Casciola
    | Reply

    How do you make the pulpy cranberry juice?

    • Shelby Collings
      | Reply

      Hello Shirley,

      That would be in step 3 😊
      “Bring package of cranberries and water to a boil then simmer, covered on low until the cranberries burst and soften. Put mixture through a Foley Mill or strainer to remove skins.”

  4. Chad
    | Reply

    Could I make this recipe with allulose instead of sugar and honey?

    • Shelby Collings
      | Reply

      You sure can!

  5. Monica Strohhaecker
    | Reply

    This recipe contains honey, can i swap it for another 1/2 cup of sugar instead?

    • Shelby Collings
      | Reply

      You sure can, it would only be an additional 1/4 cup of sugar though.

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