Tuesday, November 12, 2013
I love being an Activity Day leader and getting to do fun activities with the 8 to 12-year old girls at church. We're going to make jelly at our next activity so I experimented with cranberry jelly since Thanksgiving is just around the corner. My kids were my samplers and they gave it a two thumbs up. We went through a whole lot of toast yesterday afternoon!
cranberry jelly (Kraft recipes)
4 cups (1 quart) cranberry juice cocktail
1 box pectin
1/2 teaspoon butter
4 1/2 cups sugar
Prepare jars and keep warm until ready to use.
Measure juice into a 6- or 8-quart saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.