Homemade Cranberry Jelly: A Simple Recipe for the Holidays

Welcome to Fireflies Follies! Today, I’m excited to share a homemade cranberry jelly recipe that's not only easy to make but absolutely perfect for Thanksgiving and beyond. Whether you're new to canning or a seasoned pro, this small-batch cranberry jelly is a must-try for your holiday table.

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Why You'll Love This Homemade Cranberry Jelly
There are countless recipes for cranberry jelly out there, but this one is my personal favorite. It’s quick to prepare, uses simple ingredients, and the result is a beautiful, rich, burgundy-colored jelly that tastes incredible. Plus, you can adjust the batch size to suit your needs — perfect for small gatherings or making extra to enjoy throughout the year.

Ingredients You’ll Need
8 cups fresh cranberries (washed and sorted)

4 cups sugar

6 ounces pineapple juice (or up to 2 cups liquid, topping off with water if needed)

Zest of one orange (or ⅛ teaspoon dehydrated powdered orange peel)

Tip: If you prefer, you can swap the pineapple juice for orange juice or apple cider for a unique twist on flavor.

Step-by-Step Instructions
1. Prepare the Syrup
Start by combining your pineapple juice (or chosen liquid) and a small amount of orange zest or powdered orange peel in a heavy-bottomed pan. Add four cups of sugar and bring the mixture to a rolling boil over medium-high heat.

2. Add the Cranberries
Slowly stir the cranberries into the boiling syrup. Be careful — the mixture is extremely hot! Once all the berries are added, bring it back up to a boil, then reduce the heat and let it simmer for 10 minutes. You’ll hear the cranberries pop as they cook and soften.

3. Strain (Optional)
If you like a smooth cranberry jelly, run the cooked berries through a fine mesh sieve to remove the skins and seeds. If you prefer a chunkier jelly, you can skip this step.

Note: Straining can take a little time (about 20–25 minutes), but it’s worth it for a silky smooth texture.

4

. Jar and Process
Fill clean, hot jars with the jelly, leaving ½ inch headspace. Wipe the rims with a paper towel dipped in white vinegar to ensure a good seal. Apply lids and rings (fingertip tight), and water bath process for 15 minutes.

If you're only making a small batch for immediate use, you can skip the canning process and simply refrigerate your cranberry jelly. It will keep for about a week.

Tips for Success
Always check your jars for nicks or cracks before canning.

Use a heavy-bottomed pan to avoid scorching.

Listen for the satisfying "ping" sound after canning — that's the sound of a successful seal!

Let the jars sit undisturbed for 24 hours before labeling and storing them.

Small Batch Canning Made Easy
You don't need a giant water bath canner for small batches. A big stockpot with a rack at the bottom works perfectly! Just ensure your jars are covered by at least one inch of water during processing.

Final Thoughts
Making your own cranberry jelly is a rewarding process, and it’s easier than you might think. Whether you're preparing for Thanksgiving or just want to enjoy that tart, sweet flavor year-round, this recipe is simple, delicious, and customizable.
happy canning!