Best 8 Cran Raspberry Jellies Recipes

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

RASPBERRY JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

WILD CRANBERRY JELLY

Steps:

• Note: 3 1/2 cups of wild cranberries equals 3 cups of prepared juice.
• ------Day1------.
• Pick cranberries.
• Remove stems and leaves.
• Wash and drain.
• Prepare a pan as a strainer.
• This is done by using 2-3 layers of good cheesecloth, (or you can use an old but clean linen dish towel).
• Drape over a large pan and secure with clothes pins.
• A large enamel basin works well.
• Using a stock pot or a large canning pot, add berries.
• Add water to barely cover the berries.
• Bring to a boil.
• Turn down heat to medium or medium low.
• Continue cooking until cranberries start popping and they look translucent.
• (about 1-2 hours) Pour the cranberries onto the prepared strainer.
• Do not handles the berries, even with a spoon, while draining.
• (Handling the berries will make a cloudy jelly.) Drain overnight.
• ----------Day2-----------.
• Measure out 3 and 1/2 cups of the wild cranberry juice into a stockpot or small canning pot.
• Add the 7 cups of sugar.
• Bring to a full boil, stirring constantly.
• Add the 2 pouches of"Certo" or"Fruit Jel", still stirring, and bring back to full boil.
• Boil for 1 minute.
• Remove from heat and let sit 3 minutes.
• Skim the form off with a skimmer or metal spoon.
• Pour quickly into prepared jars.
• Process jars.
• (Note: Instead of processing the jars I pour melted parrafin over the top of jell. About 0.125 of an inch. Cover with lids and let cool on a towel.) Once jars are cool, test each one for a seal by pressing the center of the lid.
• The lid should not flex up and down.
• If it does fefrigerate or reprocess with a new lid.
• Note: Apple juice can be added to the wild cranberry juice if there isn't quite enough juice to equil the 3 1/2 cups.

CRAN-RASPBERRY JAM

Steps:

• Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

CRAN-RASPBERRY JAM

Steps:

• These ingredients are what i had on hand, please use what ever product size you want as long as it equal the same amount.
• remove top core and any blemished first.
• Ground green tomatoes in food processor / blender.
• add sugar to tomatoes and cranberries in large pot and boil for 25-40 min.(depending on you for texture).
• stir consistently to prevent burning.
• skim off excessive foam.
• add jello and return to boil for 1 minute.
• remove from heat
• ladle into hot sterilized jars and wipe rims then place seal and ring.
• water bath for 10 min to ensure seal but will seal on own.
• time does not include water-bath.
• *water-bath mandatory for altitudes over 1000ft.

CRAN-RASPBERRY GELATIN

Steps:

• In a bowl, dissolve gelatin in water. Place cranberries, jam and gelatin mixture in a blender or food processor; cover and process until cranberries are coarsely chopped. Transfer to a bowl; stir in pineapple. Refrigerate until set.

RASPBERRY CRANBERRY SAUCE

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.