Comments on: Homemade Cranberry Jelly (for Thanksgiving)

By: i made… cranberry jelly sauce heaven « Rufus & Clementine

i made… cranberry jelly sauce heaven « Rufus & Clementine — Wed, 16 Dec 2009 07:08:00 +0000

[...] by Food In Jars. I made this over Thanksgiving. I halved the recipe and used a combination of apple juice and [...]

By: Angela

Angela — Sun, 29 Nov 2009 22:43:04 +0000

Thanks for the recipe! We finished our first batch on Thanksgiving at the inlaws. It was a hit! I’m starting another batch with the last of my local berries tonight. Oh, and if you stick it in a wide-mouthed pint jar it does slide right out and keep its cylinder shape.

By: Turkey the Zuni way (and the best dressing ever) « The Reluctant Blogger

Turkey the Zuni way (and the best dressing ever) « The Reluctant Blogger — Sun, 29 Nov 2009 04:32:22 +0000

[...] a very crumbly texture), and cranberry relish like my mom always makes. I also made and canned cranberry jelly over the weekend, and am glad I did. It is really good (further evidence that homemade is ALWAYS [...]

By: daisy mae

daisy mae — Fri, 27 Nov 2009 22:43:01 +0000

We had this yesterday. My mom ran a “blind tasting” – gave everyone a spoonful of this, plus a spoonful of the canned stuff. Everyone easily *knew* which was the homemade, and it was clearly the preferred cranberry jelly. (All except for my sister – but she also prefers stove top stuffing and instant mashed potatoes. . .)

I will never buyed canned again. . .

By: Angela

Angela — Mon, 23 Nov 2009 04:39:39 +0000

Tried this tonight. It is awesome!! Found local cranberries at my grocery store and used those. A double batch works nicely and my daughter gave it the highest praise, “It tastes just like the cans; you should can it and sell it.”

By: RubyJane

RubyJane — Mon, 23 Nov 2009 00:40:46 +0000

I made a double batch of this lovely jelly last night, and I can report that it will slide right out of a straight-sided jar, once cooled — handy if you’re really hankering for the effect you get with the store-bought cranberry-sauce-in-a-can. Since we’re going to eat my jelly this week and therefore I didn’t need to process this batch, I put it into old Bonne Maman jam jars, which have flat sides and make a nice jelly mold. The resulting cranberry jelly towers are so pretty and delicious!

By: alison

alison — Thu, 19 Nov 2009 06:44:24 +0000

I’m wondering if you canned it in widemouth jars, if you could get it to slide out like the cylinder-o-cranberry does? maybe if you dipped the jar in warm water like you do with a jello mold? Now I want to get some cranberries and try this

By: Jessica

Jessica — Wed, 18 Nov 2009 19:41:09 +0000

Too cool, thank you! I just have one question:
Can I substitute honey and at what ration to sugar?
Thanks in advance,
Jessica

By: daisy mae

daisy mae — Tue, 17 Nov 2009 16:48:55 +0000

Just whipped this up this morning. It made me realize that cranberries are no longer sold in 1 lb bags – glad I bought 2 bags this weekend!

It is yummy. I’ll bringing this, along with my homemade cranberry sauce (official USAF recipe) to Thanksgiving dinner this year.

~daisy

By: Terri

Terri — Mon, 16 Nov 2009 21:49:14 +0000

Thank you Marisa! I took a break from painting walls to make Cranberry Jam. After cooking, I added the juice from one lime and a splash of vanilla. I think it is going to be perfect on the corn muffins we are having with dinner.