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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 7 c. sugar
- 3 c. unsweetened cranberry juice
- 1 lb. cranberries (optional)
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 c. Port wine
- 2 (3 oz.) pkg. liquid fruit pectin
Method
- Combine sugar, cranberry juice, cinnamon and cloves in Dutch oven.
- If using cranberries, crush in blender and add them too. Bring to a boil, stirring to dissolve sugar.
- Boil 1 minute, stirring constantly.
- Remove from heat and stir in wine and pectin.
- Skim off foam with a metal spoon.
- Quickly pour jelly into sterilized jelly jars (to hold 7 cups), leaving 1/2-inch headspace.
- Cover at once with 1/8 inch of melted paraffin.
- Cover with lids.
