Cranberry Apple Jelly

There’s a lot of science that goes into making jams and jellies.  You will need a good candy thermometer and a jelly bag to make perfect jelly.

Source: Cape Cod Cranberry Growers' Association

Cranberry Apple Jelly


3 lbs golden delicious apples
2 lbs fresh or frozen whole cranberries
5 cups water
about 6 cups of sugar


Candy thermometer
6 quart pot
1 pint glass measuring cup
1 cup dry measure cup
Large metal spoon
Large wooden spoon
Jelly bag
Glass bowl to collect juice
Jelly jars and caps and lids


  1. Gather all equipment and ingredients.
  2. Prepare glass jelly jars and caps for canning by sterilizing with boiling water or according to glass manufacturers directions.
  3. Wash apples and cup into large chunks removing stems, leaving peel and core.
  4. Put apples in large 6 quart pot with the cleaned and stemmed cranberries.
  5. Cover with water.
  6. Bring to a boil.
  7. Turn to medium heat and simmer for 30 minutes or until fruits are soft and pulpy.
  8. While fruit is cooking, prepare jelly bag for straining the fruits. Scald jelly bag by pouring boiling water through, squeeze out excess moisture and suspend bag over non metallic bowl.
  9. Ladle fruit pulp into jelly bag and let strain into glass bowl without squeezing (this may take several hours, or overnight). Important: do not squeeze the jelly bag, this will make your jelly cloudy.
  10. Measure strained juice into 6 quart pot.
  11. Add 2 cups of sugar for every 2 cups of juice.
  12. Stir over low heat until sugar has completely dissolved.
  13. 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.)
  14. Remove from heat and skim off any scum that has formed on top of jelly.
  15. Pour into sterilized jars. Seal and label.

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