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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half jars 382g Recipe makes 8 half jars) |
||
| Calories 836 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 125mg | 3% | |
| Total Carbohydrate 216.4g | 72% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 211.7g | ||
| Protein 0.5g | 0% | |
Ingredients
- 3 1/2 cups cranberries
- 2 cups water
- 1 (20 ounce) can crushed pineapple, undrained
- 8 cups sugar
- 1 (3 ounce) packet liquid pectin
Directions
1
Measure cranberries; then put through food grinder or blender.2
Place cranberries and water in large saucepan and cook for 5 minutes.3
Add pineapple with syrup and sugar and boil 2 minutes longer.4
Remove from heat and add pectin.5
Mix well and let stand for 25 minutes.6
Pour into jelly jars and seal.
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- Course > Condiments, etc. > Jams & Preserves
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Featured Reviews for This Recipe
From: Sharon123
On Jan 13, 2005
I bought 6 bags of cranberries after Christmas at 3 bags for a dollar, so I needed to use them up! This recipe is easy, quick, and very good tasting! Thanks Connie for posting this recipe! It did make about 8 1/2 pints.
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