Jelled Cranberry Sauce
Say goodbye to canned jelled cranberry sauce. Discover how easy and delicious homemade versions can be with this recipe.
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Equipment
Ingredients
- 8 cups cranberry pulp (after extracting juice)
- 2 cup sugar
Instructions
- This recipe is written to use the pulp after making cranberry juice.
- Prepare the water bath canner by filling with water and bringing to a boil.
- Wash the jars, lids, and bands with hot soapy water.
- Pour the thick pulp into a stockpot.
- Bring to a simmer over medium heat.
- Stir in sugar and allow to simmer for 5 minutes or until the sauce begins to gel.
- Using a food funnel and large spoon, fill each jar with hot cranberry sauce, leaving at least 1/4 inch headspace.
- Wipe the rim of the jars with a clean paper towel. Place lids and screw on bands fingertip tight.
- Place the jars into the canner, cover, and process for 15 minutes. (adjust for altitude if necessary)
- After processing, turn off the heat and carefully remove the jars with the jar lifter to a towel lined cutting board.
- Allow the jars to rest for 12 hours before labeling, dating and storing. If any jars did not seal, use first. They can be frozen for up to 6 months or refrigerated for one week.
Nutrition
Serving: 0.25cupCalories: 110kcal
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