Wednesday, April 10, 2013

Cranapple Jelly.

Got up this morning and made some Cranapple Jelly.  It is yummy on biscuits or toast.
 Cranapple Jelly

  • 3 cups of Cranapple juice (tried to get one with lower sugar content)
  • 1 package of powdered pectin
  • 4 1/2 cups of  sugar.
Makes 5 1/2 pints of jelly
Sterilize your jars and lids
Start your water in your water canner boiling
In a Large sauce pan pour in all your juice and turn to high.  I like to get my juice hot first.  Then add pectin and stir until fully dissolved.  Let boil for a minute, then add the sugar and stir until it is all dissolved. Bring to a rolling boil for 1 1/2 minutes stirring and being careful not to let it boil over.  Pour into your jars leaving 1/4 inch of head space.  Put the lids and rings on the jars and carefully place in the water bath canner.  Make sure there is at least an inch of water over the top of jars.  Once the water is at a boil set your timer for 10 minutes.  Then let it cool and listen to the music of the Ping.  When the Jars are completely cool check the seals, label them, and up them way.  If a seal isn't secure put in the fridge and use immediately.

This recipe works for Grape, any of the Cran juices, and pomagranite juice. I have even made green tea jelly, but you have to add 1 tbsp to it.  J loved it but I thought it tasted like liquid Pez.
Happy Canning!

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