Can up some homemade cranberry jelly with this easy and simple recipe. Fresh cranberries, sugar and water are cooked in the slow cooker until cooked and juicy. Then sure-gel is added and everything is cooked on the stove-top until you have jelly which can then be canned in jars for long term food storage.
Prep Time1 hourhr
Cook Time8 hourshrs
Total Time9 hourshrs
Course: Canning
Cuisine: American
Keyword: 10 Ingredients Or Less, 3 Ingredients Or Less, 5 Ingredients Or Less, Cranberry, Jelly
Add water and cranberries to 6 quart or larger slow cooker.
Cook on low for 8 hours until water is a dark red cranberry color.
Strain juice out (either drape a cheese cloth over a bowl and add solids to center and hang cheese cloth over a bowl to catch juice, OR use a food strainer to strain out juice)
Day 2:
Add juice to large cooking pan. (stove not crock-pot)
Bring juice to a boil and add sure jell.
Stir until juice comes to a rolling boil.
Add sugar all at once.
Stir until juice again comes to a rolling boil.
Fill jelly jars and let set overnight.
Day 3:
If jelly does not set (become jelly in a sense), remove from jars back into pan, clean jars and bring mixture back to a rolling boil. Fill jars again.
Once jelly sets, add seals and lids and put in water bath for 10-15 minutes.