Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole.
Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving ½ inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3½ cups.
VARIATION: You can substitute ½ cup low-methoxy pectin solution and 2½ tsp calcium solution for the liquid pectin and glycerine, but add calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin.
NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1½ tbsp = ½ diabetic fruit exchange or ½ bread exchange. If salt is omitted, 1½ tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. ½ tsp can be used without diabetic replacement.
Use the full amount of gelatin for very firm jam or for freezing.
Third Edition 1993.
Your CRANBERRY JELLY is ready. Happy cooking!
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