1 quart strawberries, hulled
4 cups fresh or frozen cranberries
1/4 cup lemon juice
1.75oz sure jell powdered pectin packet
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
7 cups sugar
Puree strawberries and cranberries in a food processor. Add pureed fruit, lemon juice, pectin, and spices to a large stock pot and bring to a boil. Add in sugar 1 cup at a time until completely incorporated and bring back to a boil. Boil for one minute then remove from heat.
Use a spoon to remove foam from top of jelly. Use a funnel to ladle jelly into jars.
*Make approximately 8 cups of jelly
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