How to Make & Can Jellied Cranberry Sauce

recipe is from Pomona Pectin's website.

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How to Make & Can Jellied Cranberry Sauce Recipe
16 Steps
Ingredients
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1

Prepare canning jars by either washing in either the dishwasher or by boiling them in your canner. just remember that the jars need to stay hot so if u use the dishwasher leave it latched until ready.

2

To make calcium water: dissolve 1/2 tsp calcium powder (comes w/ Pomona pectin) in 1/2 cup water & mix well. i put it in a canning jar because it lasts forever if stored in fridge!

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3

Fill a lg stockpot with enough water to cover the jars by a couple inches, cover and bring to a boil. You'll want to do this now because depending on size of pot & stove it might take a little while.

4
Add 1 (12oz) bag of fresh cranberries, picking out any bad looking ones, and 1 1/2 cups of water.

Add 1 (12oz) bag of fresh cranberries, picking out any bad looking ones, and 1 1/2 cups of water.

5
Bring to a boil, a reduce to simmer, cover & cook until berries become soft & burst. Approx 5 mins.

Bring to a boil, a reduce to simmer, cover & cook until berries become soft & burst. Approx 5 mins.

6
In a strainer, over a bowl, place a ladle full of cranberries w/ juice & using a hard spoon squish the berries against the strainer. U want to keep squishing until the only thing left is skins.

In a strainer, over a bowl, place a ladle full of cranberries w/ juice & using a hard spoon squish the berries against the strainer. U want to keep squishing until the only thing left is skins.

7

Thoroughly mix honey & Pomona Pectin powder & set aside. It's important to mix really well because the honey is what helps activate the pectin. Put lids into small pot w/ water & simmer.

8
Once you have squished all the berries u should  have 2 cups of pulpy juice. Add the honey pectin mixture stirring vigorously for 1-2 minutes to dissolve the pectin.

Once you have squished all the berries u should have 2 cups of pulpy juice. Add the honey pectin mixture stirring vigorously for 1-2 minutes to dissolve the pectin.

9
After the pectin has been dissolved stir in 1/2 cup of sugar and stir well until it comes back to a boil.

After the pectin has been dissolved stir in 1/2 cup of sugar and stir well until it comes back to a boil.

10
Remove from heat & ladle into hot 1/2 pint jars.  Leave 1/4 inch headspace.

Remove from heat & ladle into hot 1/2 pint jars. Leave 1/4 inch headspace.

11
Using damp washcloth wipe rings& tim of jars before adding lids & rings.

Using damp washcloth wipe rings& tim of jars before adding lids & rings.

12
Place sealed jars into basket & place in ur stockpot/canner w/ boiling water.

Place sealed jars into basket & place in ur stockpot/canner w/ boiling water.

13
Once it comes back to a boil set timer for 10 mins.

Once it comes back to a boil set timer for 10 mins.

14
Once 10 mins is up remove basket from water & using jar lifters place jars on a towel. Keeps ur counter dry & clean. We have granite & since the counters would be cold could bust the jars.

Once 10 mins is up remove basket from water & using jar lifters place jars on a towel. Keeps ur counter dry & clean. We have granite & since the counters would be cold could bust the jars.

15

Let the jars sit undisturbed for 24 hrs. It is normal to gear popping noises. It is just the jars sealing themselves. After they've cooled check lid by pressing down. If it doesn't pop up it's sealed

16

If the lid pops up you can either reprocess it or just put in fridge. If u don't want to can u can put the jars in the fridge once cooled & they will keep for 3 weeks. Makes almost 3 1/2 pint jars.

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