Cranberry Jelly

Preparation info
  • Makes


    half pint jars
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About


  • 1 pound cranberries (about cups), stemmed and picked over
  • 2 cups


  1. Wash and drain the cranberries. Put into a saucepan with the water and bring to a boil over high heat, stirring once or twice. Reduce the heat and simmer for 5 minutes, or until completely pulpy.
  2. Force the berries through the finest disc of a food mill, then through a very fine sieve. You should have 3¼ to 3⅓