Mulled Cranberry Jelly

Name: Mulled Cranberry Jelly
Prep time: 10 min
Cook time: 10 min
Yield: 5 half pint jars
Ingredients: 4 cups unsweetened pure cranberry juice; several star anise; 2 cinnamon sticks; 1 Tbsp allspice berries; 1/2 tsp whole cloves; 1/2 tsp black peppercorns; 1 tsp whole green cardamom pods, crushed (don't lose the black seeds); peel from 1/2 an orange or tangerine; 4 cups (800 grams) granulated sugar; 1 1.75 ounce box of Sure Jell fruit pectin powder for less or no sugar recipes, in the pink box; 1/2 tsp butter (helps prevent foaming); 1 Tbsp lemon juice

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4.6

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
mulling
30 mins
Servings
5 half pint jars
Course
Condiments
Cuisine
American

Mulled Cranberry Jelly

Julie Valencia

Report

Mulled Cranberry Jelly is a unique homemade cranberry jelly infused with mulling spices. Can it to give it out as holiday gifts, or hoard it all for yourself ~ it's amazing with cheese and crackers, on a turkey sandwich, or as a welcome upgrade from cranberry sauce on your Thanksgiving table.

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Ingredients

Servings

4 cups unsweetened pure cranberry juice
several star anise
2 cinnamon sticks
1 Tbsp allspice berries
1/2 tsp whole cloves
1/2 tsp black peppercorns
1 tsp whole green cardamom pods, crushed (don't lose the black seeds)
peel from 1/2 an orange or tangerine
4 cups (800 grams) granulated sugar
1 1.75 ounce box of Sure Jell fruit pectin powder for less or no sugar recipes, in the pink box
1/2 tsp butter (helps prevent foaming)
1 Tbsp lemon juice

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Instructions

In a large non-reactive stock pot heat the juice with the spices to a boil. Turn off the heat, cover, and let steep for 30 minutes, or up to 2 hours or more, if you like. The longer you let it sit the stronger the spice flavor will be.
Strain the juice and put back into the pan along with the lemon juice and butter. Mix 1/4 cup of the sugar with the pectin, and stir into the juice. Bring to a rolling boil over high heat, stirring constantly. A rolling boil is defined as a full boil that cannot be stirred down.
Add the rest of the sugar, stirring constantly, and bring back to a full rolling boil. Once at the full boil, let it boil for one minute (set a timer.) Be sure to stir constantly.
Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops.
To can, immerse the jars in a water bath canner, making sure the jars are covered by at least 1-2 inches of water. Process 10 minutes. (Adjust the time if you live at a high altitude.)
After jars have cooled at room temperature for 24 hours, store in a cool, dry, dark space for up to a year. Store opened jars in the refrigerator for up to 3 weeks.
If you choose not to can your jelly, it will last, refrigerated, for up to 3 weeks. You can also freeze it for up to 6 months. (If you plan on freezing, leave at least 1/2 inch headspace in your jars to allow for expansion.)