I've always avoided eating the cranberry jelly at Thanksgiving. I love cranberries, but was never sure what to do with that gelatinous slice I felt obliged to put on my plate. I wasn't expecting to be interested when Marisa at Food in Jars, hip drug dealer to my growing canning addiction, posted a recipe for cranberry jelly, but I was. I think it was the picture of the jelly on french toast that did it. I just had to try it.
Well, I don't think the canned stuff has anything on this jelly. I licked the ladle clean after I was done filling the jam jars. This was also the easiest jam recipe I've ever made. Boil, strain, can if you want to - Voila! Jam!