Cranberry Jelly

Welcome to Fyreflye’s Follies! If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe! In Today’s video, I will show you how I can Cranberry Jelly for shelf-stable storage. I love this version. You can skip pressing it through a sieve if you want the whole berry version. It will slide right out (just like the cans) after you run warm water over the outside of the jar. It requires no added pectin, and holds it shape just like the kind you get in the store. You can make this the morning of your meal, you just need time for it to cool and then chill before serving. Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from. Today’s recipe ingredients: 8 cups cranberries 4 cups sugar ½ cup pineapple juice** 1 ½ cups water** Zest of 1 orange (optional) **you need 2 cups liquid total for the amounts listed above. You are not limited to pineapple juice. I have friends who use lemon juice, orange juice, or apple cider. They keep the same 8-4-2 cup ratio and have no issues. Combine sugar and liquid. Bring to a boil. Add cranberries and return to a boil. Reduce heat and simmer 10 minutes. Press berries through a sieve to remove skins. (you can skip this step if you prefer the whole berry jelly, or you can use an immersion blender to puree) Pour into sanitized jars. Fill to ½ inch headspace. Clean rims. Apply lids and rings fingertip tight. Process in water bath for 15 minutes. Let stand 5 minutes before removing from water bath. Let sit 24 hours. #Canning #WaterBathCanning #RebelCanning #SHTF #Prepping #LongTermFoodStorage #CranberryJelly #Thanksgiving #Delicious I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this channel may not be for you. It works for me. I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information. You can find the NCHFP/USDA guidelines here https://nchfp.uga.edu/index.html Ball website, getting started https://www.freshpreserving.com/canni... Find your elevation here, type in your physical address. https://www.whatismyelevation.com/ ================ What I use to film ================ Camera Remote Shutter Release: https://amzn.to/3e4XC6D Canon EOS Rebel SL2 DSLR Camera: https://amzn.to/3oAjKL5 Lens: https://amzn.to/2TwmevV Tripod: https://amzn.to/3mvDVYW Lighting: https://amzn.to/34Bh87N Shotgun Video Microphone: https://amzn.to/3mvmqYv ================ LET’S CONNECT! ================ Pinterest:   / fyreflyes-follies   Email: [email protected] Instagram: @fyreflyesfollies Twitter: @FyreflyesFolly MeWe: mewe.com/i/fyreflyesfollies ================ #Canning #WaterBathCanning #RebelCanning #SHTF #Prepping #LongTermFoodStorage #CranberryJelly #Thanksgiving #Delicious Disclaimer: This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly. Some of the links above are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!