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Dessert

Cranberry Jelly

A fruit preserve made from cranberries, water, and sugar, boiled until it sets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Jelly

Ingredients

Directions

Prepare the juice

  1. Wash and pick the cranberries.

  2. Place the cranberries in a preserving kettle with a small amount of water.

  3. Cover the kettle and stew the cranberries until done.

  4. Pour the mixture through a jelly bag or coarse towel without squeezing to keep it clear.

  5. Measure the liquid and return it to the preserving kettle.

Make the jelly

  1. Bring the liquid to a boil and remove any scum.

  2. Add 1 pound of sugar for each pint of liquid.

  3. Boil for about 20 minutes or until it jellies.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cranberries
Provide the pectin, acidity and tartness that give the jelly its flavor and set.
Sugar
Sweetens the juice and, with boiling, helps the jelly set and hold its shape.

The step that matters

Pouring through the jelly bag without squeezing. Squeezing forces cloudy pulp and fine solids through the cloth, which makes the jelly cloudy. Letting the juice drip alone keeps it clear.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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