Jellied Cranberry Sauce (Canning Recipe)

7 Ratings

Jellied Cranberry Sauce (Canning Recipe)

This jellied cranberry sauce canning recipe is sweet, tangy, and bursting with flavor. Once the holidays are here, there will be no need to worry about making cranberry sauce as a side because you can make it weeks or months beforehand!

Prep Time1

Cook Time20

Processing Time15

Total Time1 35

Servings: pint jars

Calories: 1008kcal

Author: Becky

Ingredients

16 cups (about 4 lbs) cranberries fresh or frozen
4 cups apple juice
5 cups sugar
2 cups water
orange zest from 1 orange optional (about 2 tsp)

Instructions

Prepare canner, jars, and lids.
In a large stainless steel saucepan, combine cranberries, apple juice, and water. Bring to a boil. Reduce heat and keep at a simmer for about 10 minutes until cranberries soften and skins burst. Remove from heat and let cool for 5 minutes.
Transfer the cranberry mixture to a food mill or saucemaker to remove skins. Alternatively, blend in a blender until completely smooth.
Return cranberry puree to the saucepan. Add sugar and bring to a boil, stirring constantly. Once the sugar is dissolved, and the mixture keeps boiling even when stirred, set the timer for 10 minutes. Stir constantly. At ten minutes, remove from heat and test to see if the gel stage has been reached. If not, keep boiling for another 5 minutes and test again. If the gel stage has been reached, stir in orange zest.
Ladle hot cranberry sauce into hot jars, leaving ¼ inch headspace. Wipe rims with hot water. Center lid on jar and add ring to jar, tightening until fingertip tight.
Place jars in the canner. Water should cover the jars by at least one inch. Bring to a boil and process for 15 minutes plus any additional time needed for altitude adjustment. Remove canner lid. Wait 5-10 minutes. Remove jars from canner. Wait 12-24 hours before removing rings and testing seals. Ideal storage temperature is 50-70ºF.

Notes

This recipe can be halved but do not double unless you use two separate pots.

Testing for Gel:

Easiest method- Personally, when I take the pot off the heat, the cranberry sauce starts to thicken quickly. Meaning it will form a layer at the top that wrinkles each time I put the ladle into the pot to transfer the sauce to the jars. This is a good sign it’s ready.

Temperature: Use a candy or jelly thermometer to measure, being careful not to let it touch the side of the pot. Once it reaches a temperature of 220ºF (104ºC), it is ready. NOTE: For each 1000 feet of elevation above sea level, subtract 2 degrees F. For instance, at 1,000 feet of elevation, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. (Personal note: I live at about 1500ft above sea level and usually can only get it to hit about 214-215ºF. It still sets perfectly.)
Freezer test. Before starting the cranberry sauce, chill a plate in the freezer. When it’s time to test for gel, remove the plate from the freezer and place about a teaspoon or two of the sauce on the plate. Place in the freezer for one minute then remove. Run your finger down the center of the sauce. If it flows back together it is not ready. If it wrinkles and stays in place it has reached the gel stage.
Sheet test. (Least reliable) Here is how it is done: Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally and edge down so syrup runs off the edge. As the mixture cooks it will become heavier and will drop off the spoon separately but two at a time. When two drops from together and “sheet” off the spoon, the gel stage has been reached.

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