Post by chief_cook2 on Jan 18, 2003 9:55:16 GMT -6
3 c cranberries
1 1/2 c water
1 1/2 c sugar
Wash and pick over the cranberries. Put them in a wide, heavy 4- or 5- quart saucepan with the water. Cover, bring to a boil,
then reduce heat and simmer until the cranberries pop, about 10 minutes. Push through a ricer or a sieve with the back of a
large spoon. Return to the saucepan, add the sugar, stir, and
simmer uncovered until the sugar has dissolved, about 3 to 4
minutes. Then boil rapidly over medium-high heat, stirring for 6
to 8 minutes, or until a jelly or candy thermometer registers 220 degrees F. or the mixture passes the sheet test (pours off the side of a cold spoon in a sheet, not in drops). Remove from heat and skim off any foam. Ladle the jelly into hot sterilized jars and seal. Let cool, label, and refrigerate for up to 2 months, or freeze for up to 1 year. For longer storage, seal with two- part vacuum lids and process in a hot-water bath for 10 minutes. Let cool, label, and store in a cool, dark place. Makes about 3 cups.
1 1/2 c water
1 1/2 c sugar
Wash and pick over the cranberries. Put them in a wide, heavy 4- or 5- quart saucepan with the water. Cover, bring to a boil,
then reduce heat and simmer until the cranberries pop, about 10 minutes. Push through a ricer or a sieve with the back of a
large spoon. Return to the saucepan, add the sugar, stir, and
simmer uncovered until the sugar has dissolved, about 3 to 4
minutes. Then boil rapidly over medium-high heat, stirring for 6
to 8 minutes, or until a jelly or candy thermometer registers 220 degrees F. or the mixture passes the sheet test (pours off the side of a cold spoon in a sheet, not in drops). Remove from heat and skim off any foam. Ladle the jelly into hot sterilized jars and seal. Let cool, label, and refrigerate for up to 2 months, or freeze for up to 1 year. For longer storage, seal with two- part vacuum lids and process in a hot-water bath for 10 minutes. Let cool, label, and store in a cool, dark place. Makes about 3 cups.