Posted in Homestead Kitchen
Since fresh cranberries abound right now, and the prices are very good as they are in season, I decided to experiment making my own honeyed cranberry jelly. And, I have to say I am absolutely delighted with the results! Here is my recipe:
Honeyed Cranberry Jelly
1 cup water
½ cup honey
10 oz. fresh or frozen cranberries (enough to fill a two cup measuring cup)
1 tsp.
1. Bring water and honey to a boil in a heavy saucepan.
2. Add cranberries and bring back to a boil. Simmer for 10 minutes. (If you like whole cranberry jelly, go to step 5 now.)
3. Remove from heat and put cranberries through a sieve. Be sure to scrape the bottom of the sieve, as this sauce is very thick and some will cling to the bottom of the strainer.
4. Put the sauce back into the saucepan. Bring it back to a boil.
5. Stir pectin into another ¼ cup of honey and then stir into the boiling sauce. Boil for five minutes.
6. Pour sauce into a hot pint jar, seal and let cool, then store in the fridge. To can for the pantry, don't allow it to cool and process in a boiling water bath for five minutes. This recipe can be doubled, tripled, etc.
Lisa Vitello
Lisa publishes the New Harvest Homestead newsletter for women who love the homestead life. Visit her website at www.newharvesthomestead.com.
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