Cranberry Port Jelly

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Preserving Method: Water Bath Canning

  1. 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.
  2. BRING the jelly to a hard boil over high heat for 1 minute. Remove from heat.
  3. 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.
  4. 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
  5. PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.