Cranberry Port Jelly
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Cranberries and port are a perfect match for this luscious jelly, and a wonderful accompaniment to both charcuterie or sandwiches.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 8 cups fresh or frozen cranberries
- 2 cups port wine
- 2 cups sugar
- 1 tsp juniper berries
- 1 tsp black peppercorns
- 1 tsp pink peppercorns (optional)
- COMBINE port, sugar and spices in a saucepan and bring to a boil over medium heat. Add the cranberries, return to a boil and cook, stirring occasionally, until the berries burst, about 25 minutes; remove from heat. Transfer to a fine mesh strainer set over another saucepan. Using a spatula, mash the cranberries completely, releasing all their juices. Discard the remaining solids.
- BRING the jelly to a hard boil over high heat for 1 minute. Remove from heat.
- LADLE hot jelly into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and adjust band to finger-tip tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
- LOWER the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars
- PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.