5 cups grape juice
1 (1 3/4 ounce) box dry pectin
7 cups sugar
1/2 tsp butter
3 teaspoons ground cardamom
Measure 5 cups grape juice and pour into a 5-quart kettle.
Add the pectin and butter. Cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil. Boil rapidly one minute, stirring constantly.
Add sugar and cardamom and boil rapidly again for one minute.
Remove jelly from heat, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each. Seal airtight.
2 cups ripe cranberries
6 jalapeno peppers, chopped
3 cups water (you can substitute one cup of water with orange juice)
6 cups sugar (You can get away with 4)
3 ounces liquid pectin
Add cranberries, jalapenos and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out. You should have about 2.5 cups of liquid at this point.
Toss away the solids and add the liquid back into the pot.
Add sugar and swirl to incorporate. Add pectin and boil for 2 minutes.
Cool and ladle into jars. Should fill about eight 8-ounce jars.
Process in hot water bath 15 minutes
2 bags (12 ounces each), fresh or frozen
2 cups sugar
1 cup orange juice
2 tablespoons orange zest
1 cup water
1 teaspoon kosher salt
Place all ingredients in a stockpot and bring to a boil.Reduce heat to a simmer and cook for 20 to 30 minutes uncovered, stirring frequently to help remove water, until mixture is a little thinner than jam (mixture will thicken more as it cools).
Remove from heat and mash well with a potato masher, until all cranberries are in small bits.
Keep in an airtight container in refrigerator for 3 to 4 weeks.
If canning, prepare water bath canner, and jars. Fill leaving 1/4 inch head space, and process 15 minutes.
1 Bag fresh cranberries
1 small can Mandarin oranges
1 cup sugar
Puree Mandarin oranges with their juice.
Combine all and cook. Smash cranberries on side of pot to help them pop. You can either leave chunky, or strain through sieve.
If you are going to can this, have your jars and hot water bath prepared, and process for 15 minutes.
For jelly, add 2 tbsp pectin.