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jar of cranberry orange marmalade
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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.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • 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.
  • Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. 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.