Cranberry Jelly

Cranberry Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Cranberry Jelly Ingredients

2 – 12 ounce bags of fresh or frozen cranberries
2 cups of water

Bring above ingredients to a boil then simmer covered on low until the cranberries burst and soften. Drip through a jelly bag to get 4 cups of cranberry juice.

Make Cranberry Jelly with:
4 cups cranberry juice
4 teaspoon calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
4 teaspoons Pomona’s Pectin powder

Cranberry Jelly Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure cranberry juice into sauce pan.

3. Add calcium water and lime juice (if using) and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring juice to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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6 thoughts on “Cranberry Jelly

  1. I’d like to leave the cooked berries in the mix (skipping the straining) to make a jam, not a jelly. Would I need to make any other changes in quantities?

    • Hello Russ,

      That should be just fine! You will just want to reduce the pectin and the calcium water. You will probably need 2 tsp pectin and 2 tsp calcium water.
      Happy jamming!

  2. I was wondering if I could split the amount of juice – 2 cups cranberry juice and 2 cups of grape juice to make cran-grape jelly? Also, was wondering if I could add cinnamon to this same cran-grape to make it a spiced jelly similar to the spiced grape jam seeing as how that is so lovely. I ended up with 6 5 gallon buckets of grapes and can’t justify just making grape jelly out of all of it.

    • Hello Chris,

      Thanks so much for choosing Pomona’s! Cran-Grape sounds delicious. We have never made this recipe ourselves, but we believe it should work. What type of grapes are you using? If they are concord, you will need to be sure to note the special directions on our direction sheet. If they are sweet grapes, you will need to add 1/4 cup lemon juice to your mixture. Adding cinnamon is quite alright too.

      Happy jamming!


  3. Just got a 5Lb box of local cranberries. looking forward to this instead of the store-bought stuff with HF Corn Syrup… 🙂
    I had a massive jam-making this fall after the only Pomona’s i could get was the 5lb package, and so far it’s all come out delicious. grape jelly & butter, 4 or 5 batches of plum jams, apple pie filling, rhubarb jam, and cranberry-rhubarb. it’s all good! I’m sure this one will be fantastic.

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