Jellied Cranberry Sauce - Canning for Thanksgiving!

A quick post from a special follower, Karen,  for a truly "jellied" cranberry sauce. If you make this recipe you must make it in either half pints or if you make a pint jar you should make it in a wide mouth jar so it will slip out like the stuff in the can! LOL

Thanks Karen for your recipe and work to make this a great recipe for the Thanksgiving holiday.

Cranberry Sauce – Jellied 

Makes 7 pints (14 half pints) Remember "wide mouth" jars!

6 bags (12oz) cranberries
6 cups water
6 cups sugar 

Cooking - In a stockpot, bring water and sugar to a boil, add cranberries, boil for 10 mins. After cranberries are soft use hand blender (immersion blender) to mix. Using a fine mesh strainer push through the liquid and pulp,  then use cheesecloth to strain rest of seeds. 

Karen's sauce out of the jar!

Filling jars - Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars.  Continue filling till the jars are filled to 1/2" headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.  

Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.