Cooking with Cranberries by Lura Rogers

Author:Lura Rogers
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2002-03-25T16:00:00+00:00

CRANBERRY JELLY

For a tangy twist to the old peanut butter and jelly sandwich, try this jazzy delight.

8 cups fresh cranberries

5 cups water

5 cups sugar

3 ounces liquid pectin

1. Simmer the cranberries in the water, covered, over medium heat for 15 minutes. Strain the cranberry mixture through a sieve, and measure 6 cups of the pulp/juice that results.

2. Place the juice in a heavy-bottomed cooking pot over medium-high heat. Add the sugar, stirring well, and bring to a boil. Add the pectin and boil for 1 minute.

3. Remove from the heat and, with a slotted or mesh spoon, skim off the foam. Pour into hot sterilized jars and refrigerate for up to 2 weeks, or process in boiling water according to the manufacturer’s directions for 10 minutes (up to 1,000 feet altitude; adjust processing times for elevations over 1,000 feet).

YIELD: 10 JARS

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.