• In a large non-reactive stock pot heat the juice with the spices to a boil. Turn off the heat, cover, and let steep for 30 minutes, or up to 2 hours or more, if you like. The longer you let it sit the stronger the spice flavor will be.
• Strain the juice and put back into the pan along with the lemon juice and butter. Mix 1/4 cup of the sugar with the pectin, and stir into the juice. Bring to a rolling boil over high heat, stirring constantly. A rolling boil is defined as a full boil that cannot be stirred down.
• Add the rest of the sugar, stirring constantly, and bring back to a full rolling boil. Once at the full boil, let it boil for one minute (set a timer.) Be sure to stir constantly.
• Fill sterilized jars and let cool to room temperature, then cap and refrigerate.
• If you choose not to can your jelly, it will last, refrigerated, for up to 3 weeks. You can also freeze it for up to 6 months. (If you plan on freezing, leave at least 1/2 inch headspace in your jars to allow for expansion.)

Canning notes

• Cranberries are naturally high-acid, and this jelly can be processed using standard boiling-water canning methods. Because this is a flavored variation, be sure to follow proper water-bath canning guidelines exactly (sterilized jars, correct headspace, and processing time adjusted for your elevation). When in doubt, store the jelly in the refrigerator.
• For high-acid jams and jellies like cranberry jelly, the standard guideline is:

  Process for 10 minutes in a boiling-water canner(for half-pint or pint jars, at 0–1,000 ft elevation)

  Elevation adjustments

  1,001–6,000 ft: 15 minutes

  Above 6,000 ft: 20 minutes

  Quick reminders (important)

  Jars should be fully submerged by at least 1 inch of boiling water

  Start timing once the water returns to a full rolling boil

  Turn off heat, let jars rest in the canner 5 minutes before removing (helps prevent siphoning)

  This is the same processing time used by the National Center for Home Food Preservation for high-acid fruit jams and jellies, including cranberry.
• After jars have cooled at room temperature for 24 hours, store in a cool, dry, dark space for up to a year. Store opened jars in the refrigerator for up to 3 weeks.