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Cranberry Jelly

I am looking for cranberry jam, jelly, and butter. I have looked in every store and market in and around hear and it doesn't exist in any of them. Please help me before my husband has a fit.


Darcey from Kalamazoo, MI


Cranberry Jelly

I have used Jellied Cranberry sauce on my toast with margarine for years. It's good. Try it. (06/24/2008)

By Grandma Bess

Cranberry Jelly

Depending on the tartness of the berries you may need
to adjust the amount of sugar.

Cranberry Jam

  • 1 pound 2 ounces (500 g) frozen or fresh cranberries
  • A scant cup (7 ounces/200g) powdered confectioners sugar
    ( just gave my regular granulated white sugar a whirl in
    the food processor for 15-20 seconds)
  • finely grated rind and juice of 1 lemon
  • 1/2 cup (125 ml) water
  • 1 small apple, peeled and cored

Rinse the berries, if necessary, then drain well and put in a
non-metallic bowl with the sugar and lemon juice.
Leave overnight, turning once or twice.

Coarsely grate the apple and put it into a jam-making pan or


other heavy based saucepan with the grated lemon rind.
Strain in all the juice from the berries (I didn't end up with
a ton of juice, but scraped all the thick, sugary juice in) and
add 2 wooden spoonfuls of berries, leaving the rest of the
berries in the bowl for now.

Add the 1/2 cup water and simmer for 20-30 minutes, or until
the apple is very soft and the whole lot has thickened (I ended
up cooking for 10 minutes).
Add the rest of the berries and heat through for 5-8 minutes.
Pour into sterilized jars.
Seal tightly and turn upside down.
Cover with a cloth and leave to cool completely before turning
upright and storing in a cool place.

The jam will keep for a couple months, but once open keep it
in the fridge and use fairly quickly.

Makes about 2 cups.

Cranberry Jelly #1


  • 4 cups (1 pound) fresh cranberries
  • 2 cups sugar
  • dash salt

Wash cranberries; drain and remove stems.
Place in 3 1/2 quart saucepan.
Add 2 cups water; bring to boiling point over high heat.
Reduce heat; simmer, covered, 20 minutes.
Press cranberries and liquid through food mill or colander;
then strain, to remove seeds.

Bring cranberry puree to boiling point; boil, uncovered,
3 minutes.
Add sugar and salt; boil 2 minutes.
Pour into a 3 cup mold.
Refrigerate for 5 hours or until firm.
To unmold, carefully loosen edge with knife and turn out
onto dish.
Makes 8-10 servings

Cranberry Jelly #2

  • 1 quart cranberries
  • 1 cup water
  • 2 cups granulated white sugar

Cook berries in water in a covered dish for 5 minutes.
With a pestle, press through a fine sieve.
Stir in sugar.
Without reheating, turn the mixture into a mold.
Do not return to heat after the sugar is added or the


mixture will not jelly. (The heat interferes and splits
the jelly up.)

Cranberry Butter

  • 1/2 cup water
  • 12 ounce bag fresh cranberries
  • 1/2 cup maple syrup
  • 6 Tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla

Combine the water and cranberries in a heavy pot.
Bring to a boil, then simmer until the berries pop.
Spoon into a blender/food processor and pulse a
few times until nearly pureed.
Pour back into the pot.

Add the remaining ingredients except the vanilla.
Simmer gently, stirring for about 20 minutes until thick.
Remove from the heat and stir in the vanilla.
Makes 1 3/4 cups.
Keeps well. Serve with biscuits, rolls or muffins. (06/26/2008)

By carnation037

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