How To make Cranberry Jelly
2 c Cranberries
1 c Concentrated apple juice
1/4 c Lemon juice
3 oz Liquid pectin (regular)
5 tb Glycerine
1 tb Unfl.gelatin or 2 tb.freezer
Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups.
VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2 1/2 tsp calcium solution for the liquid pectin and glycerine, but add
calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin. NUtrITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing. Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D. Third Edition 1993. Shared but not tested by Elizabeth Rodier, Oct 93
How To make Cranberry Jelly's Videos
cranberry jam recipe || how to make dried cranberry jam #foodpanel
a tasty and healthy recipe of dried cranberry jam
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Cranberry Jam Recipe - How To Cook Cranberries - GardenFork
Cranberry Jam Recipe Video, showing how to cook cranberries into jam.
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This cranberry recipe is one way to use up leftover cranberries from the holidays. No longer just for Cranberry Sauce, take advantage of when cranberries are on sale. You can buy a few bags, make some with our easy berry jam recipe, and then can them in jars to eat year round.
Here is the link to our easy canning how-to video:
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Produced by GardenFork Media LLC ©2013 all rights reserved All embeds must live link to GardenFork.TV. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees Music: Happy Hour, Composed by Dale Herr (ASCAP) , Toast Factory Publishing (ASCAP) Recording Licensed from the UniqueTracks Production Music Library Inc. Watch DIY GardenFork Here:
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Produced by GardenFork Media LLC ©2014 all rights reserved All embeds must live link to GardenFork.TV. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees Music: Happy Hour, Composed by Dale Herr (ASCAP) , Toast Factory Publishing (ASCAP) Recording Licensed from the UniqueTracks Production Music Library Inc.
VINTAGE RECIPE: Cranberry Jelly
This is one of my most recent projects for Vook.com. it is a vintage recipe recreation of Cranberry Jelly. The cookbook title is Things Mother Used to Make from 1913.
Thanksgiving Day CRANBERRY JELLIED SALAD - CRANBERRY | SIDE DISH | RECIPE
HAPPY THANKSGIVING to all my SUBSCRIBERS & VIEWERS!! Had to share this last minute amazingly delicious CRANBERRY DISH for your THANKSGIVING DAY FEAST!! NEVER DISAPPOINTS!! Click on SHOW MORE below for recipe...
CRANBERRY JELLIED SALAD
(serves 12)
1 (14 oz.) canned JELLIED CRANBERRY SAUCE
2 (3 oz.) Boxes flavored RASPBERRY JELLO
1 cup (8 oz.) sour cream
1 cup walnuts or pecans, chopped
2 cups boiling water
1. In a medium mixing bowl add boxes of raspberry jello and 1 (one) cup of boiling water. Stir until jello has dissolved. Set aside.
2. Using a spoon, remove jellied cranberry, from can, into a medium mixing bowl. Add 1 (one) cup of boiling water. Stir until jellied cranberry is almost dissolved.
3. Add dissolved jello & jellied cranberry together. Stir until well blended.
4. Add 2 (two) cups of cranberry/jello mixture to an 8 by 8 or 9 by 9 (with sides) serving dish. Chill in refrigerator for 2 (two) hours.
5. Add sour cream to the top of chilled cranberry/jello mixture. Slowly add the remaining (room temperature) cranberry/jello mixture over top of sour cream. Sprinkle nuts on top.
6. Chill CRANBERRY JELLIED SALAD, covered, in refrigerator until ready to serve.
TIPS: Make this CRANBERRY JELLIED SALAD the day before. Chill in refrigerator, covered, until ready to serve!!
Deronda's OTHER FAVORITE THANKSGIVING DAY FOODS...
BROWN SUGAR & HONEY GLAZED HAM...
SWEET POTATO CASSEROLE W/ WALNUT CRUNCH TOPPING...
French's GREEN BREAN CASSEROLE...
Libby's PUMPKIN PIE...
SOUTHERN PECAN PIE...
SWEET POTATO PIE...
DUTCH APPLE PIE...
FRESH APPLE PIE...
Libby's PUMPKIN ROLL...
YEAST ROLLS...
OLD FASHION CORNBREAD DRESSING...
TRADITIONAL DRESSING | STUFFING...
ENJOY!!
-Deronda :)
Music by... Kevin MacLeod (
#food #recipe #cranberry #jelly #salad #homemade #thanksgiving #christmas #easy #eating
High Bush Cranberry Jelly
Similar to Squashberries, here is the recipe to make the jelly.
8 cups of high bush cranberries
7 cups of water
Boil for 30 minutes. Hang in a jelly bag(cotton pillowcase or double layer of cheesecloth) over a pot and drain overnight. You can also drain the juice by squeezing the berries if you choose not to drain overnight.
5 cups of juice
7 cups of sugar or equivalent with truvia(natural sweetner)
Bring to a boil, add 3 ounces of commercial pectin(or follow directions on the label), bring to a rolling boil (time from the point when you cannot stir enough to stop the tumbling boil) for 1 minute, and bottle.
If you have never bottled before, the bottles can be heated in an oven to sterilize or washed on high heat in the dishwasher prior to use. The lids and caps should be placed in boiling water and left in boiling water until use.
Leda's Urban Homestead - How to Make Jellied Cranberry Sauce
Jellied Cranberry Sauce with Spicebush and Orange - Leda's Urban Homestead - Be Your Own Expert!
This sauce slides out of the jar or bowl in one piece, ready to be sliced. Built-in presentation! But unlike the stuff in a can from the store, this recipe actually tastes good.
The full recipe from my book Preserving Everything is here:
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