Mulled Cranberry Jelly
Mulled Cranberry Jelly is a unique homemade cranberry jelly infused with mulling spices. Can it to give it out as holiday gifts, or hoard it all for yourself ~ it's amazing with cheese and crackers, on a turkey sandwich, or as a welcome upgrade from cranberry sauce on your Thanksgiving table.
Servings: 5 half pint jars
Ingredients
- 4 cups unsweetened pure cranberry juice
- several star anise
- 2 cinnamon sticks
- 1 Tbsp allspice berries
- 1/2 tsp whole cloves
- 1/2 tsp black peppercorns
- 1 tsp whole green cardamom pods, crushed (don't lose the black seeds)
- peel from 1/2 an orange or tangerine
- 4 cups (800 grams) granulated sugar
- 1 1.75 ounce box of Sure Jell fruit pectin powder for less or no sugar recipes, in the pink box
- 1/2 tsp butter (helps prevent foaming)
- 1 Tbsp lemon juice
Instructions
- 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.
- Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops.
- To can, immerse the jars in a water bath canner, making sure the jars are covered by at least 1-2 inches of water. Process 10 minutes. (Adjust the time if you live at a high altitude.)
- 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.
- 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.)
Notes
Be sure to use pure unsweetened cranberry juice for this jelly, not cranberry cocktail.