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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.
Servings 3 cups

Ingredients

  • Cranberry Pulp Ingredients:
  • 12 ounce package of cranberries
  • 1½ 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
  • 1½ teaspoons Pomona’s Pectin
  • ½ cup sugar

Instructions

  • 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.

Notes

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.