This cranberry jelly is easy to make, especially with a steam juicer, does not need commercial pectin and is absolutely delicious served alongside your Thanksgiving turkey!
Makes approximately five 250 ml jars
3 lbs golden delicious apples
2 lbs fresh or frozen whole cranberries (for juicing)
1/2 navel orange, process into small bits in a food processor
2 cups fresh cranberries, process into small bits in a food processor
5 cups water
about 6 cups of sugar
Wash apples and cup into large chunks. Place the apples, along with the cleaned and stemmed cranberries, into the top of the steam juicer. Bring to a boil, then simmer for about 1.5 to 2 hours, being sure to check the water level in the steamer.
Measure strained juice into 6 quart pot. Add 2 cups of sugar for every 2 cups of juice.
Stir over low heat until sugar has completely dissolved. Add the processed orange and cranberries
Bring to a boil and boil rapidly without stirring until candy thermometer reaches 220°F. (This temperature ensures that there is enough sugar for the pectin to form a gel.)
Remove from heat and skim off any scum that has formed on top of jelly.
Pour into sterilized jars. Seal and label.