My Easy Mulled Cranberry Jelly is an extraordinary custom made cranberry jam imbued with reflecting on flavors. Can it to give it out as occasion presents, or crowd everything for yourself ~ it’s astounding with cheddar and saltines, on a sandwich, and obviously with your turkey on Thanksgiving and your meal or ham at Christmas.
I’m firing up creation on my simple occasion food blessings, and first up is this remarkable spiced cranberry jam. I know everyone on my rundown will need a few, so I’m making parts. We discovered it works out positively for a wide range of cheddar for a colder time of year cheddar load up, it goes extraordinary on turkey sandwiches, and, please, who wouldn’t pick this rather than canned cranberry jam?
I’m so happy to have another need for my large container of thinking about flavors! I last utilized them for my Mulled Cider Jelly, and it was a particularly extraordinary thought to get them in mass toward the start of the period. I’m intending to give little containers of this reflected on cranberry jam as endowments during the special times of year, and I’m glad for myself for starting off bright and early. I’ll pack it in little Weck canning containers for pretty show.
I utilize entire flavors for reflecting. Entire flavors are moderately costly, yet valuable for so many occasion plans. I stock up in fall and use them directly through winter. Fortunately they keep longer than ground flavors. Check stores like Cost Plus World Market for reasonable entire flavors.
Ingredients
- 4 cups unsweetened pure cranberry juice
- several star anise
- 2 cinnamon sticks
- 1 Tbsp allspice berries
- 1/2 tsp whole cloves
- 1/2 tsp black peppercorns
- 1 tsp whole green cardamom pods, crushed (don’t lose the black seeds)
- peel from 1/2 an orange or tangerine
- 4 cups (800 grams) granulated sugar
- 1 1.75 ounce box of Sure Jell fruit pectin powder for less or no sugar recipes, in the pink box
- 1/2 tsp butter (helps prevent foaming)
- 1 Tbsp lemon juice
Instructions
- In a large non-reactive stock pot heat the juice with the spices to a boil. Turn off the heat, cover, and let steep for 30 minutes, or up to 2 hours or more, if you like. The longer you let it sit the stronger the spice flavor will be.
- Strain the juice and put back into the pan along with the lemon juice and butter. Mix 1/4 cup of the sugar with the pectin, and stir into the juice. Bring to a rolling boil over high heat, stirring constantly. A rolling boil is defined as a full boil that cannot be stirred down.
- Add the rest of the sugar, stirring constantly, and bring back to a full rolling boil. Once at the full boil, let it boil for one minute (set a timer.) Be sure to stir constantly.
- Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops.
- To can, immerse the jars in a water bath canner, making sure the jars are covered by at least 1-2 inches of water. Process 10 minutes. (Adjust the time if you live at a high altitude.)
- After jars have cooled at room temperature for 24 hours, store in a cool, dry, dark space for up to a year. Store opened jars in the refrigerator for up to 3 weeks.
- If you choose not to can your jelly, it will last, refrigerated, for up to 3 weeks. You can also freeze it for up to 6 months. (If you plan on freezing, leave at least 1/2 inch headspace in your jars to allow for expansion.)
notes and variations
- Be sure to use pure unsweetened cranberry juice for this jelly, not cranberry cocktail.
