"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cranberry-Cinnamon Jelly Recipe

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This recipe for Cranberry-Cinnamon Jelly, by , is from The Pielstick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gwen Pielstick
Added: Friday, May 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Bottled Cranberry Juice (not cocktail)
3 1/2 c. sugar
1 pouch Certo (liquid pectin)
2 tsp. Cinnamon
1/2 tsp. butter or margarine

Directions:
Directions:
Place juice in saucepan. Add pectin and margarine. Bring to boil (full rolling boil) on high heat, stirring constantly. Stir in sugar & Cinnamon quickly. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle into prepared jars, filling to within 1/8" from the top. Wipe jar rims and threads. Cover with flat lids; then screw bands tightly. Invert jars for 5 minutes, then turn upright, of use water bath.

Number Of Servings:
Number Of Servings:
Makes about 4 3/4 half-pint jars.
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This is a very good jelly! I've had people ask me to make more! Great around Thanksgiving and Christmas!

 

 

 

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